Cook in water; zucchini, carrots and onion for approximately 7 minutes. Drain water. Place vegetables in a large mixing bowl.
Make stuffing according to box directions (omitting butter called for on box). Mix melted butter into the stuffing mix.
Press stuffing into bottom of a 9x13 baking dish, as a crust.
Mix into vegetables: sour cream, ranch dressing, mushroom soup and 1/2 cup each of mozerella and cheddar cheese.
Put zucchini mixture over stuffing. Sprinkle with remaining cheese.
Bake at 350 for 30 minutes.
CUT CALORIES: Use fat-free soup, sour cream and ranch dressing. Use fat free or low fat cheeses.
Still tastes great.
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