6 c. sliced zucchini (2 lb.)
1 c. shredded carrot
1/2 c. chopped onion
1/4 lb. butter, melted
8 oz. Pepperidge Farms seasoned stuffing
1 can cream of chicken soup
1 c. sour cream
Shredded cheese

Boil zucchini 5 minutes in water. Drain well.

Mix butter with stuffing mix. Mix soup with sour cream and fold in vegetables. Put half of stuffing in casserole. Layer vegetable filling. Cover with more stuffing. Bake 30 minutes at 350. Put a little shredded cheese on top and leave in oven until it melts.

(You can add chicken to this dish.)