6 c. sliced zucchini
1 c. shredded carrot
1/4 c. diced onion
1 c. dairy sour cream
1 c. cream of chicken soup
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter (melted)

Cook vegetables in salted water for 5 minutes. Drain.

Combine soup and sour cream and add to vegetables.

Put 1/2 of stuffing mix with butter in bottom of 9x13 pan. Spoon vegetable mixture over stuffing. Top with remaining stuffing. Bake 25 to 30 minutes at 350 degrees.