2 lbs. sliced zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. shredded carrot
1 c. sour cream
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix
1/2 c. butter, melted

Cook zucchini and onion in boiling salted water, about 3 minutes. Drain.

Combine soup and sour cream. Stir in carrot. Fold in zucchini and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 7x12 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetables. Bake at 350 degrees for 25 to 30 minutes or until heated thoroughly.