Zucchini Casserole-Becky

1 cup sliced carrots

5 cups thinly sliced zucchini, unpeeled

1 (6oz) package chicken flavor stuffing mix

1 can cream of mushroom soup

1 cup sour cream

1/2 cup butter or margarine

1/4 cup chopped onions

Preheat oven to 350 degrees. Place carrots in large pan and boil 5 minutes. Add zucchini, cover and boil 5 minutes longer. In skillet, melt butter; stir in contents of seasoning packet from stuffing mix. Add stuffing crumbs and stir until moistened. Spoon 2/3 stuffing mixture in bottom of 9x9, 10x10 or 9x12 inch pan. Drain cooked vegetables. Mix with soup, sour cream and onions. Place on top of stuffing mix. Sprinkle with reserve 1/3 crumbs. Bake for 40 minutes.