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

Directions

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.