7 c. (about 2 lb.) zucchini, sliced
1 med. onion, chopped
1 can cream of chicken soup
8 oz. sour cream
1 c. carrots, shredded
1/4 lb. butter, melted
2 c. stuffing mix

Cook zucchini, onion and 1/2 teaspoon salt in water for 5 minutes; drain. Combine soup, sour cream and carrots in large bowl. Fold in zucchini. Combine stuffing mix and butter and put 2/3 in 3-quart casserole. Spoon vegetable mixture over top; sprinkle rest of stuffing mix around edges. Bake uncovered at 350 degrees for 30 - 35 minutes. Serves 12.