2 lb. zucchini, sliced (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix (Pepperidge Farm chicken flavored)
1/2 c. butter

In saucepan, cook sliced zucchini and chopped onion in boiling salted water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained zucchini and onion.

Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 12 x 7 1/2 x 2 inch glass baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake 25-30 minutes at 350 degrees (until heated through).