3 c. zucchini, cut in squares and steamed
2 c. shredded carrots
1 sm. onion, grated
1 can cream of chicken soup
1/2 c. sour cream
1/2 pkg. Pepperidge Farm Stuffing Mix
1/3 c. melted butter

Lightly cook and drain zucchini that has been peeled and cut in squares (if tender do not peel). Mix dressing with butter. Mix all ingredients with one- half of dressing mixture. Put in casserole and top with remaining dressing. Bake 1/2 hour at 350 degrees. Can prepare ahead of time and freeze. Serves 6 to 8.