2 lb. sliced zucchini
1/4 c. green onion, chopped
1 can (10 1/2 oz.) cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. seasoned stuffing
1/2 c. melted butter

In medium saucepan boil sliced zucchini and chopped onion in 1 cup water for 5 minutes. Drain; stir in soup, sour cream and carrots. Toss contents of 8 ounce package stuffing with 1/2 cup melted butter.

Spread 1/2 stuffing mixture in bottom of 12 x 7 inch or 12 x 9 inch baking dish. Spoon vegetable mixture on top. Sprinkle rest of stuffing mixture over all. Bake at 350 degrees for 25-35 minutes. Serve hot.