4 cups sliced zucchini
1 cup shredded carrots
1/4 cup chopped onion
9 oz. sour cream
1 can cream soup (chicken, celery, or mushroom)
8 oz. pkg. herb stuffing mix
1 stick butter
1 lb. shrimp, sautéed in a little butter

Parboil zucchini until almost tender. Mix soup, sour cream, onion and carrots. Add to zucchini. Add shrimp and cook about 10 minutes. Melt butter, toss with stuffing. Put half of the stuffing mixture in an 8-inch square pan. Add zucchini, top with other half of stuffing.

Bake at 350°F for 30 minutes.