2 lbs. zucchini squash, sliced (6 c.)
1/4 c. chopped onion
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing
1/2 c. butter

In saucepan cook squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream, stir in shredded carrots. Add squash and onions. Combine stuffing and melted butter, spread half of stuffing mixture in bottom of 12 x 7 inch baking dish; spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 30 minutes. Great for parties.