2 lb. zucchini (about 6 c. sliced and quartered)
1/4 c. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter (melted)

In saucepan, cook sliced zucchini and chopped onion in boiling water for 5 minutes, drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained zucchini and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12x7 1/2x2 inch baking dish. Spoon vegetable mixture a top. Sprinkle remaining stuffing over vegetables. Bake in 350 degree oven for 25 to 30 minutes or until heated through.