6 c. zucchini
1/2 c. chopped onion
1 c. sour cream
1 can cream of chicken soup
1 c. shredded carrots
1 tsp. dried basil
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix
1/2 c. melted butter

Cut zucchini in halve lengthwise, then in 1/2 inch slices. Combine with onions. Cook in salted water for 5 minutes. Drain well. Combine sour cream, soup, carrots, and basil. Fold in well drained zucchini. Combine stuffing mix with butter and spread half the stuffing in a 12 x 7 1/2 inch baking dish. Spoon vegetables on top. Cover with remaining stuffing mix and bake at 350 degrees or 25-30 minutes. Serves 6.