8 c. unpeeled zucchini, sliced thin
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1/2 c. butter
1 (8 oz.) box Stove Top stuffing

Cook zucchini and onions in boiling water for 5 minutes. In separate dish mix soup and sour cream. Stir in carrots and fold in zucchini mixture. Melt butter and combine stuffing mixture with it. Put half of this in bottom of casserole, spread with zucchini mixture and top with remaining stuffing. Bake at 350 degrees for 25 minutes.