Zucchini Casserole - Sheri Sorenson

6 cups diced zucchini
1/4 cup diced onion
1 cup shredded carrots
1 can cream of chicken soup
1 cup sour cream (fat free works)
1 pkg. Stove Top Stuffing
1 cube margarine
1 tsp salt

Cook zucchini and onions in salted water for 5 minutes.  Drain well.
Mix sour cream, soup, and carrots.  Add drained, slightly cooled zucchini.
Fold together.
Melt Margarine, add flavor packet from stuffing (I don't think they have these anymore),and
bread crumbs and mix thoroughly.
Put 1/2 of bread crumbs on bottom of 9X12 greased pan.  Put zucchini mixture on next.
Top with remaining stuffing.
Bake at 350 degrees for 20-30 minutes (until bubbly)