2 lbs. zucchini
1/4 c. chopped onion
1 can cream of mushroom soup
1 c. shredded carrots
1 c. sour cream
1 (8 oz.) bag Pepperidge Farm stuffing mix
1/2 c. melted butter

Cook zucchini and onion in 1 cup water for 5 minutes. Drain. In bowl combine soup undiluted with sour cream and carrots. Mix in zucchini and onion gently. In another bowl toss stuffing mix with melted butter. Spread 1/2 of stuffing mixture in bottom of 13 x 9 inch baking dish. Spoon veggies on top, then remaining stuffing mix over top. Bake at 350 degrees for 20 to 30 minutes. Makes 8 to 10 generous servings.