2 to 3 c. zucchini, cut into chunks
1/2 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 pkg. cornbread stuffing mix
1/2 c. melted butter

Cook zucchini and onion in boiling salted water 5 minutes, drain. Combine soup and sour cream. Stir in carrots, zucchini and onions. Combine stuffing mix and butter. Spread half on bottom of casserole, add other ingredients, sprinkle rest of stuffing on top. Bake at 350 degrees for 25 to 30 minutes.