6 c. diced zucchini squash
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 pkg. stuffing mix

Cook onion and squash in salted water for 8 minutes. Drain. Mix soup and sour cream. Stir in carrots, onions, and zucchini. Pour melted butter over stuffing mix in the bottom of a greased casserole. Put zucchini mixture in the top with remaining stuffing. Bake 35-40 minutes at 350-400 degrees.