6 c. diced zucchini
1/4 c. sliced onions
1 c. sour cream
1 c. shredded carrots
1 (10 1/2 oz.) can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm herb stuffing
1/2 c. butter

In a saucepan, cook zucchini and onions in a small amount of water until soft. Drain. Combine soup and sour cream; stir in carrots; fold in zucchini and onions. Melt butter, add stuffing mix, toss to coat. Spread half of stuffing mix in bottom of 13 x 9 inch pan. Put zucchini mixture on top. Sprinkle remaining stuffing mix on top. Bake in 350 degree oven 1/2 hour.