2 lb. zucchini
1 lg. carrot, grated
1 lg. onion, grated
1 1/2 sticks butter
8 oz. herb stuffing mix (dry)
1 can cream of chicken soup
8 oz. sour cream

Slice zucchini, bring to a boil, cook 5 minutes and drain. Add grated vegetables. Melt butter and mix with dry stuffing mix.

Mix half of the stuffing mix with zucchini, soup and sour cream. Turn into 9 x 13 inch buttered pan. Cover with remaining stuffing. Let sit overnight. Bake at 350 degrees for 20 to 30 minutes.