4 cups zucchini (unpeeled, sliced and cooked)
1 cup shredded carrots
1/4 cup finely chopped onion
1 can chicken mushroom soup (Campbell's)
1/2 cup sour cream
6 Tbsp. butter or margarine
2 cups Pepperidge Farm Stuffing Mix

Mix chicken mushroom soup and sour cream. Add onion and carrots. Fold in cooked zucchini. Place in a 2 quart baking dish. Spoon melted butter over top of stuffing and stir. Spread over the vegetable mixture. Bake at 350 for 30-40 minutes.