4 c. sliced zucchini
3/4 c. med. shredded carrots
1/2 c. chopped onion
1 1/2 c. seasoned stuffing mix
1 (10 oz.) can cream of chicken soup
1/2 c. sour cream
2 tbsp. butter
1 c. seasoned stuffing mix

Saute zucchini, carrots and onion in 4 tbsp. butter. Stir in 1 1/2 cups stuffing mix. Combine soup and sour cream. Stir into mixture. Turn into greased 1 1/2 - 2 quart casserole. Toss remaining stuffing mix with 2 tbsp. melted butter and sprinkle over casserole. Bake 15 minutes, until bubbling.