2 lb. zucchini, sliced
1/4 c. chopped onion
1 bag Pepperidge Farm stuffing
1/4 c. melted butter
3/4 c. sour cream
3/4 c. cream of chicken soup
3/4 c. grated carrots

Boil zucchini and onion five minutes, drain and set aside. Combine in small bowl, stuffing and melted butter. Place and pat down 2/3 of stuffing in 9 x 13 inch pan. Blend together sour cream, soup and carrots. Add zucchini mixture and stir together. Place over stuffing in pan. Sprinkle remaining stuffing over the top.

Bake at 350°F for 25 to 30 minutes.