*Use undiluted mushroom soup 1. Cook zucchini, onion, and pepper until just tender and drain. 2. Combine sour cream and mushroom soup in a separate bowl. 3. Butter 10" baking dish. 4. Place half of the vegetable misture in dish; spread half of the sour cream/soup mixture over vegetables; cover with half the stuffing mix. 5. Sprinkle with half of the melted butter (or margerine) 6. Repeat for second layer. 7. Bake at 350F for 25 minutes, or until