Zucchini Stuffing Casserole

1/4 c. Butter
2 Carrots, grated
1 large Onion, chopped
2 1/2 c. stuffing mix
1 can Cream of Mushroom Soup
1/2 c. Sour Cream
4 medium zucchini, sliced in 1/3 inch thick pieces
2 Tbsp. melted butter

Preheat oven to 350 degrees. In melted butter, saute carrots and onion until tender. Stir in 2 cups stuffing mix, soup, and sour cream. Remove from heat. Cook zucchini in a little boiling water a couple of minutes, just until barely tender. Add to vegetable mixture. Pour into buttered casserole dish. Mix remaining 1/2 cup stuffing mix with 2 tablespoons melted butter and sprinkle on top. Bake 30 minutes. Serves 6-8.