2 c. sliced zucchini
3/4 c. shredded carrots
1/2 c. chopped onions
6 tbsp. butter
2 1/4 c. herb stuffing mix
1 c. cream of chicken soup
1/2 c. sour cream or 1/2 c. water

Steam zucchini until almost tender. Drain, heat 4 tablespoons butter in skillet and saute carrots and onions until soft. Add 1 1/2 cups of stuffing mix, soup, sour cream and zucchini; toss. Put in 1 1/2 quart casserole. Melt remaining butter and toss with remaining stuffing mix. Sprinkle over top of casserole mixture and bake at 350 degrees for 30-40 minutes.