6 c. zucchini, sliced and quartered
1/2 c. onion, chopped
1 c. shredded carrots
1 can cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. stuffing mix (chicken flavor)

Parbroil zucchini, onion, and carrots in salted water for 15 minutes; drain. Mix soup and sour cream in zucchini mix. Make stuffing according to directions. In greased casserole dish, place 1/2 stuffing mixture. Then add all of the zucchini mixture. Top with remaining stuffing. Bake at 350 degrees for 30 minutes.