1/2 c. butter
2 carrots, grated
1 lg. onion, chopped
2 1/2 c. stuffing mix
1 (10 3/4 oz.) can cream of chicken or mushroom soup
1/2 c. sour cream
4 med. zucchini, sliced into 1/2 inch thick pieces
2 tbsp. butter, melted

Preheat oven to 350 degrees. In melted butter, saute carrots and onions until tender. Stir in 2 cups stuffing mix, soup and sour cream. Remove from heat. Cook zucchini in boiling, salted water a few minutes, just until tender. Add to vegetable mixture. Pour into buttered casserole dish. Mix remaining 1/2 cup stuffing with 2 tablespoons melted butter and sprinkle on top. Bake 30 minutes at 350 degrees.