6 c. sliced zucchini
1 med. onion, chopped
1 c. shredded carrot
1 can condensed cream of mushroom soup
1/2 c. sour cream
1/2 c. ricotta cheese
2 c. herbed stuffing mix
1/4 c. butter

In saucepan, cook zucchini and onion in small amount of water for 6 minutes. Drain well.

Combine soup, sour cream and ricotta cheese (can use all sour cream). Stir in carrots. Fold in drained zucchini and onion and 1 cup of the herbed stuffing mix. Spread all in 9x12 inch baking dish.

Combine last cup of stuffing mix and melted butter and sprinkle over the vegetables. Bake at 350 degrees for 30 minutes. May sprinkle grated Cheddar cheese over it the last 5 minutes of baking. Serves 6-8.