2 lb. (6 c.) summer squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. dairy sour cream
1 c. shredded carrots
1/2 (8 oz.) pkg. herb seasoned stuffing mix
1/4 c. melted butter

If zucchini is very large, peel, de-seed and cube. If small, slice without peeling. Yellow summer squash may also be used.

Cook sliced squash and onion in boiling salted water 5 minutes. Drain. Combine chicken soup, sour cream, and shredded carrot. Fold in drained squash and onion. Combine butter and stuffing mix. Spread half the stuffing mix in a 12 x 7 1/2 x 2 inch baking dish. Spoon on vegetable mixture, sprinkle remaining stuffing over the vegetables. Bake at 350 degrees for 25-30 minutes. Serves 6- 8.