Zucchini Casserole

1 8 oz. package herb stuffing

1/4 lb. margarine

2 lbs. (6 c.) zucchini, sliced

1 c. shredded carrots

1 onion, chopped

1 small carton sour cream

1 can cream of chicken soup

Prepare stuffing mix.  Steam vegetables (carrots, zucchini and onion) for five minutes.  Combine soup and sour cream and add to vegetables.  Put one-half of the stuffing in bottom of casserole dish.  Layer vegetables over stuffing.  Top with remaining stuffing.  Bake for 45 min. at 350 degrees.