1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter
2 lbs. zucchini, sliced
2 med. onions, minced
1 (10 1/2 oz.) can cream of chicken soup
1 c. sour cream
1 (6 oz.) can water chestnuts, sliced
1 jar pimiento, diced

Toss stuffing with butter and place half of mixture in bottom of 9 inch square pan. Cook zucchini until tender, drain and mash. Combine with remaining ingredients and blend well. Spoon over layer of stuffing and top with remaining half of the stuffing mix. Bake at 350 degrees for 30 minutes. 12 servings.