Zucchini Casserole

Preheat oven to 350°. Boil water in a 2-quart saucepan. Add onions and zucchini. Cook until fork tender, 6-8 minutes. Drain mixture and set aside. In large bowl, combine the sour cream, condensed soup, carrots, and zucchini mixture. In a separate bowl, toss the stuffing with the melted butter until combined. In the bottom of a 13 x 9" pan, sprinkle a couple of handfuls of the stuffing. Top with the zucchini sour cream mixture, then finish off with the rest of the stuffing. Bake at 350° for 30-40 minutes until the stuffing is lightly browned and the zucchini mixture is bubbly. Let stand 10 minutes before serving.