2 lbs. zucchini, sliced
1/4 c. onion, chopped
1 can condensed cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
2 sticks butter, melted
1 (8 oz.) bag herbal seasoned stuffing mix

Cook zucchini and onions in boiling, salted water 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in zucchini and onions. Combine stuffing and melted butter and spread 1/2 of mixture in 12" x 7 1/2" x 2" pan. Spoon vegetable mixture on top and sprinkle remaining stuffing over vegetable. Bake at 350 degrees for 25 to 30 minutes. 6 servings.