6 c. shredded or diced zucchini (or squash)
8 oz. sour cream
1/2 c. shredded carrots
1 med. onion, chopped fine
1 can cream of mushroom soup
1 box of cornbread stuffing mix (or Stove Top)
1/2 c. melted butter, butter
1/2 c. grated cheese (optional)

Combine onion and zucchini (that has been peeled and seeds removed. If zucchini is young and tender, some peeling can be left on). Boil for a few minutes and set aside after draining thoroughly. In a bowl combine stuffing mix and melted butter.

Line a large casserole with 1/2 of stuffing and batter mixture. Combine carrots, soup and sour cream with zucchini plus the onion in a bowl. Spread mixture over stuffing mixture in casserole. Spread remaining stuffing mixture over top. (1/2 cup grated cheese added to mixture adds to it.) Bake 1 hour at 350 degrees for a crusty top or less for a softer one.