2 lbs. (6 c.) sliced zucchini
1/4 c. chopped onion
1 c. shredded carrots
1 can cream of mushroom soup
1 sm. carton sour cream
6 oz. Stove Top stuffing (cornbread)
1/2 c. butter

Boil zucchini and onion in 2 teaspoons salt water for 5 minutes. Drain. Combine soup, sour cream and carrots, fold in onion and zucchini mixture. Set aside. Combine stuffing mixture and butter. Spread half the stuffing mixture in a 10"x10"x2" casserole. Next spoon vegetables over this and top with other half stuffing mixture. Bake at 350 degrees for 35 minutes.