6 c. zucchini
1 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1/2 c. melted butter
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix

In saucepan, cook sliced zucchini and onion in boiling water for 5 minutes; drain. Combine soup and sour cream. Stir in carrots. Fold in zucchini and onions. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 9 x 7 1/2 x 2 inch baking pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetables. Bake at 350 degrees for 25 to 30 minutes.