Carrot Zucchini Vegetable Casserole

Ingredients:

2 lbs. zucchini

1 cup shredded carrots

1/4 cup chopped onion

1 can cream chicken soup

1 cup sour cream

1 pkg. Stove Top stuffing

1/2 cup margarine

Directons:

1. Put zucchini, onions, carrots  in sauce pan with water; boil 5 minutes, drain.
2. Toss stuffing bread crumps with melted margarine.
3. Put 1/2 of crumbs in a 12x9" pan.
4. Mix soup and sour cream together and toss with vegetables. 
5. Pour over crumbs and cover with rest of crumbs.
6. Bake 350 degrees for 25-30 minutes.
   
   Note: Increase zucchini to 4 or 5 lbs. Mix with chicken for a main dish.