2 lbs. zucchini, sliced paper thin
2 med. onions, sliced
1 box Stove Top Stuffing
1/2 c. butter, melted
1 c. grated carrot
1 c. sour cream
1 can cream of mushroom soup

Place zucchini and onion in a saucepan. Cover with water, bring to a boil, reduce heat and simmer 5 minutes. Drain.

Mix stuffing crumbs with melted butter.

Combine vegetables, soup, sour cream and 1/2 of crumb mixture. Put in a 2 quart casserole, sprinkle with remaining crumbs. Bake at 350 degrees for 30-40 minutes. Serves 10-12.