2 lb. zucchini, sliced
2 medium onions, sliced
1 stick butter
8 oz. Pepperidge Farm stuffing mix
1 c. grated carrot
1 c. sour cream
1 can cream of chicken soup

Cook zucchini and onions in boiling water about 5 minutes. Drain well in colander. While the vegetables drain, melt the stick of butter and combine it with the stuffing. Mix together the vegetables with the grated carrots, sour cream and chicken soup. Taste for seasoning. Now put half the buttered stuffing in the bottom of a casserole. Add the zucchini mixture, then top with the rest of the stuffing.

Bake at 350°F for 30 minutes.

This can be made with yellow squash or a mixture of yellow squash and zucchini, if you prefer. If you want to make it ahead, freeze it before you bake.