6 c. zucchini, thinly sliced
1/2 c. chopped onion
1 can cream of mushroom soup
1 c. dairy sour cream
1/2 c. chopped green pepper
1/2 c. shredded carrots
1/2 c. chopped celery
1/2 c. butter, melted
1 (8 oz.) pkg. herb Stove Top stuffing

Cook zucchini and onion in a little water and salt for 5 minutes. Drain. Combine soup and sour cream; stir in green pepper, carrots and celery. Fold in zucchini and onions.

Mix herb dressing with butter. Spread half in the bottom of greased baking dish. Spoon in vegetable mix. Cover with dressing. Bake at 350 degrees for 35 minutes.