1 cup sliced carrots
5 cups thinly-sliced zucchini (unpeeled)
1 (6 ounce) package chicken-flavored stuffing mix
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter or margarine
1/4 cup chopped onion
Preheat oven to 350 degrees. Place carrots in large pan and boil for 5 minutes. Add zucchini, cover and boil 5 minutes longer. In medium bowl, melt butter in microwave. Add contents of seasoning packet and stuffing crumbs and stir until moistened. Spoon 2/3 stuffing mixture in bottom of a 9x9, 10x10 or 9x12 pan. Drain cooked vegetables. Mix with soup, sour cream and onions. Pour over stuffing mix. Sprinkle with reserved stuffing crumbs. Bake for 40 minutes.