The last time I made this I used summer squash and zucchini, because that's what I had.
October Farm Zucchini Casserole
4 medium zucchini
Cut zucchini into 1/2 inch slice. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.
In same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2 quart casserole. Melt remaining butter and toss with remaining stuffing. Sprinkle over top of casserole. Bake at 350 degrees for 25 to 35 minutes.