4 c. (1/2 inch) zucchini, sliced or cubed
3/4 c. med. shredded carrots
1/2 c. chopped onion
6 tbsp. butter
2 1/4 c. seasoned bread stuffing mix
1 can cream of chicken soup
1/4 c. sour cream

Saute carrots, zucchini and onion in 4 tablespoons butter. Stir in 1 1/4 cup stuffing mix. Combine soup and sour cream and mix into above mixture. Turn into 2-quart casserole. Toss remaining stuffing mix with remaining butter or put on top of casserole. Bake at 350 degrees for 30 minutes.