Preheat oven to 350 degrees Fahrenheit.

Cook sliced zucchini and chopped onion in boiling water for 5 minutes.

Drain the zucchini and onion well.

In a separate bowl, combine cream of chicken soup and sour cream.

Stir in shredded carrots.

Fold in the drained zucchini and onion.

Mix stove top stuffing mix according to package directions, usually with melted margarine or butter.

Spread half of the stuffing mix in the bottom of a greased 12 x 7 x 2 inch baking dish.

Spoon the vegetable mixture evenly over the stuffing in the dish.

Sprinkle the remaining stuffing mix evenly over the vegetable mixture.

Bake for 25 to 30 minutes, or until heated through and the topping is golden brown.

Let cool slightly before serving.