Add grated zucchini, grated carrots and chopped onion to a stock pot. Stir and cover with a lid. Turn the heat to medium.

Steam the vegetable mixture-when you hear the vegetables heat up, set a timer for five minutes.

Stir the vegetables often enough so they will not burn on the bottom. Adjust heat if needed.

After steaming the vegetables for five minutes, remove from the heat and drain with a wire mesh strainer. Drain very well.

Place vegetables back into the stock pot and add the mushroom soup-not diluted and the sour cream. Stir well.

Place this vegetable mixture into the bottom of a 9 x 13 baking dish and smooth out.

In a sauce pan, melt the butter. Add the Stove Top Stuffing to the melted butter and stir to combine.

Evenly distribute the stuffing and butter mixture over the top of the vegetables.

Bake in a 350° oven for 30-35 minutes, uncovered.

Bake until hot and bubbly and stuffing is browned to you preference. Enjoy as a side dish or as a main course.