3 c. zucchini, diced, unpeeled
2 large carrots, shredded
1 onion, shredded
1 can cream of chicken soup
1/2 c. sour cream
1/2 pkg. Pepperidge Farm
1/3 c. melted butter
Cook zucchini until tender. Drain. Mix melted butter
into stuffing. Reserve 1/2 as topping. Combine all ingredi-
ents. Top with stuffing. Bake at 350 degrees for 30 minutes.
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