2 lb unpeeled zucchini, diced
1/4 c. chopped onion
1 c. shredded carrots
1 c. cream of chicken soup
1 c. sour cream
1 (8 oz) pk. seasoned stuffing mix
1/2 c. butter, melted
Cook zucchini and onion in salted water about 3 minutes. Drain and add carrots. Combine soup and sour cream; mix with vegetables and salt to taste. Mix seasoning mix and melted butter, then put 1/2 mixture on bottom of 9X13 pan. Spooin on vegetables and add other 1/2 stuffing. Bake at 350 for 30 minutes.
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