8 c. thinly sliced zucchini
1/4 c. chopped onion
1 env. French's gravy mix for chicken
1 (8 oz.) can sliced water chestnuts, drained
1 c. shredded carrots
1 c. sour cream
4 c. herb seasoned stuffing mix
1/2 c. butter, melted

Cook zucchini and onion in lightly salted water until tender-crisp (5 to 8 minutes). Drain. Prepare gravy mix. Combine water chestnuts, carrots, sour cream, and the zucchini-onion mixture. Combine stuffing mix and butter; spread half in bottom of shallow 2 quart casserole. Top with vegetable mixture and sprinkle with remaining stuffing. Bake at 350 degrees for 25 to 30 minutes or until vegetables are tender. 8 servings.