6 c. zucchini, sliced thin
1/4 c. chopped onion
1 c. shredded carrots
18 oz. bag herbed stuffing mix
1/2 c. butter, melted
1 can cream of mushroom or chicken soup
1 c. sour cream

Simmer vegetables for 5 minutes. Drain. Combine stuffing mix and butter, set aside. Mix soup and sour cream and fold in vegetables. Layer in 3 quart casserole, beginning and ending with stuffing mix. Bake at 350 degrees for 20-25 minutes.