Ingredients:

1. 6 cups zucchini, sliced and then quartered
2. 1 cup carrots, grated
3. 1/3 cup onion, grated
4. 8 oz. herb stuffing
5. 1 cup sour cream
6. 1/4 stick margarine, softened
7. 1 can cream of chicken soup

Preheat oven to 325 degrees. In large skillet, sauté zucchini, onions, and carrots for 5 minutes.

In large bowl, combine stuffing, sour cream, margarine, and soup. Pour 1/2 of soup mixture in buttered casserole dish. Top with zucchini mixture, and then remaining soup mixture.

Bake for 30 minutes.

Source: Vermont Living