2 lb. zucchini, sliced (6 c.)
1/4 c. chopped onion
1 c. cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. Pepperidge Farm stuffing mix
1/2 c. butter

Cook zucchini and onion in boiling, salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in zucchini and onion; combine stuffing mix and butter. Spread half in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetable mixture on top; add rest of stuffing. Bake at 350 degrees for 25 to 30 minutes. Serves 8.