2 lb. zucchini, sliced (do not peel)
1 med. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 carrot, grated
1/2 stick butter, melted
1 (8 oz.) pkg. seasoned cornbread stuffing mix

Cook zucchini and onion in salted water, drain. Combine soup, sour cream, grated carrot. Fold in squash and onion. Combine stuffing mix with melted butter, spread half of stuffing mix in bottom of baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix on top. Bake at 350 degrees for 30 minutes.