6 c. peeled and chunked zucchini
1/2 c. chopped onions
1 sm. container sour cream (or more)
1 stick butter
1 can Cheddar cheese soup
1 (8 oz.) pkg. herb stuffing mix (Pepperidge Farm)

Boil zucchini and onions in salted water until transparent. Combine sour cream and cheese soup. Melt butter and mix with stuffing mix. Drain zucchini very well. Fold into cheese mixture. In a 9 x 13 inch pan, place a layer of stuffing and pour over the zucchini and cheese mixture. Bake 1 hour at 350 degrees.