8 c. peeled & sliced zucchini squash
1 (2 oz.) jar pimento, drained & diced
2 tbsp. onion, chopped fine
1 1/4 c. grated carrots
2 c. seasoned stuffing crumbs or croutons
1 lb. ground beef, browned & drained
1 can cream of chicken soup
1 c. sour cream

Cook zucchini in small amount of water until crisp-tender. Combine with pimento, onion and carrots. Place half of the seasoned stuffing in a 9 x 13 inch baking pan, add a layer of ground beef, then vegetables, then sour cream and chicken soup which have been combined. Sprinkle with remaining croutons. Bake at 375 degrees for 30 minutes.