Chicken Zucchini Casserole

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

In a large bowl, combine stuffing mix and butter.  Set aside 1/2 cup for topping.  Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.  Transfer to a greased 2-qt. baking dish.  Sprinkle with reserved stuffing mixture.  Bake, uncovered, at 350 for 40-45 minutes or until golden brown and bubbly.
Serves 6.

*recipe from quick cooking magazine July/Aug 2004 issue