4 med. zucchini
3/4 c. shredded carrots
1/2 c. chopped onion
2 c. Pepperidge Farm stuffing
6 tbsp. butter
1/2 c. sour cream
1 can cream chicken soup
Parmesan grated cheese

Cook zucchini until tender. Saute onion and carrots in 4 tablespoons butter until tender. Remove from stove and stir in 1 1/2 cups stuffing, soup and sour cream. Stir in zucchini. Put in casserole. Add remaining stuffing mix with 2 tablespoons butter. Top with Parmesan cheese. Bake at 350 degrees for 35-40 minutes.