5 c. peeled zucchini, sliced
1/2 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. carrots, shredded
2 c. Pepperidge Farm stuffing mix
1/4 c. butter, melted

Saute zucchini and onion in butter until onions are transparent (5 to 10 minutes). Drain. Combine soup, sour cream and carrots in large bowl. Fold in zucchini and onion. Mix stuffing and melted butter together. Sprinkle 1/2 over bottom of quiche dish. Pour zucchini mixture into dish and sprinkle rest of stuffing mixture over top. Serves 6. Bake at 350 degrees for 25 to 30 minutes. Double recipe use 9 x 13 inch dish.