6 c. sliced zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. raw shredded carrot
1/2 c. butter, melted
1 pkg. cornbread stuffing which is cooked on top of the range

Combine zucchini and onion in a small amount of salted water and cook slowly about 5 minutes; drain.

Combine soup, sour cream, carrot and fold in squash. Combine butter with seasoning package from stuffing. Stir in crumbs from package. Put half the mixture on the bottom of a large casserole. Add squash mixture and top with remaining crumbs. Bake 40 minutes in a 275 degree oven, or until slightly browned on top. Yellow squash may be used in place of zucchini.