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

In saucepan boil the zucchini and onions together in 1 cup water for 5 minutes, drain and stir in the soup, sour cream and carrots.

Toss stuffing mix with butter. spread 1/2 of stuffing mix on bottom of 12 x 9 pan. Spoon vegetables mixture over top. Sprinkle rest of stuffing on top. Bake at 350 degrees 25 to 35 minutes. 4 to 6 servings.