3+ c. zucchini
2 carrots, shredded
Sm. onion, chopped fine
1 can cream of chicken soup
1/2 c. sour cream
1/2 pkg. Pepperidge Farm stuffing (crushed, herb seasoned)
1/3 c. melted butter

Cut unpared zucchini into bite-size pieces. Cook lightly and drain. Mix stuffing with melted butter. Combine zucchini, shredded carrots, onion, chicken soup and sour cream; mix with 2/3 of the dressing mixture. Put into large casserole dish. Top with remaining dressing mixture. Bake at 350 degrees for 25 minutes or until hot and bubbly. 8 to 10 servings.