6 c. unpeeled thinly sliced zucchini
1/4 c. chopped onion
1 can cream soup (chicken, mushroom, etc.)
1 c. sour cream
1 c. shredded carrots
8 oz. stuffing mix (Pepperidge Farm is best)
1/2 c. melted butter

Steam zucchini and onion for 5 minutes. Drain well. Mix soup, sour cream and carrots. Fold in zucchini and onion. Combine stuffing and butter. Spread 1/2 stuffing in 9 x 13 x 2 inch baking dish. Spoon vegetables over that and top with rest of stuffing mix. Bake at 350 degrees for 30 minutes or until hot and bubbly. Six servings. Can be frozen.