2 lbs. zucchini, sliced
1 tbsp. melted butter
8 oz. Pepperidge Farm herb stuffing mix
Sm. onion
1/2 c. melted butter
1 can cream of chicken soup
8 oz. sour cream

Cook squash and onion in a small amount of boiling water until soft; drain. Season with salt and pepper and 1 tablespoon butter. Stir in chicken soup and sour cream.

In a separate bowl, combine 1/2 cup butter with stuffing mix. Combine half stuffing with squash mixture. Spoon squash mixture into a 2 quart buttered casserole. Add remainder of stuffing on top. Bake at 375 degrees for 30 minutes.