6 c. zucchini, diced (can use 1/2 zucchini & 1/2 summer squash)
1/2 c. onion, chopped
1 can cream of chicken soup
8 oz. sour cream
8 oz. Pepperidge Farm stuffing
1/2 c. butter, melted

Cook squash and onion in water about 5 minutes. Drain. Combine soup and sour cream and fold squash in. Melt butter in frying pan, add stuffing and mix. In 9 x 13 inch pan spread 1/2 stuffing in bottom of pan, add squash and soup mixture. Top with remaining stuffing. Bake at 350 degrees for 30 minutes or freeze without cooking. Thaw and cook approximately 45 minutes or until heated through.