1 1/2 lb. yellow summer or zucchini squash
4 sm. carrots, grated
1 sm. onion, chopped
Butter
1/4 c. pimento, chopped
1 can cream of chicken soup
1 c. sour cream
1 stick butter
1 sm. pkg. herb flavored Pepperidge Farm or Stove Top stuffing

Blanch zucchini; mash, season to taste. Saute carrots and onion in butter. Add pimento, soup and sour cream. Mix with zucchini. Combine half of the stuffing with 1/4 cup butter. Add to zucchini mixture; mix well. Combine remaining stuffing and butter. Line a 1 1/2 quart casserole dish with stuffing mixture, reserving 1/2 cup for topping. Add zucchini mixture. Bake at 350 degrees for 30 to 45 minutes. Sprinkle reserved stuffing on top 15 minutes before end of baking time.