2 lb. zucchini and/or yellow summer squash, sliced 3/8" thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton dairy sour cream
1 c. shredded carrot
2 c. herb, seasoned stuffing mix
1/4 c. butter, melted

In a large saucepan cook zucchini and onion in boiling salted water for 5-10 minutes or until crisp and tender. Drain zucchini mixture well.

In a large bowl combine soup and sour cream. Stir in carrots. Fold in zucchini mixture. Toss stuffing mix with butter.

Spread half the stuffing mixture in a 12 x 7 1/2 x 2 inch baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350 degree oven for 25-30 minutes or until heated through.