7 c. zucchini sliced 3/8" thick (2 lb.)
1/4 c. chopped onions
1 can cream of chicken soup
2 c. seasoned stuffing mix (4 oz.)
1/4 c. butter
1 c. shredded carrots
1 c. dairy sour cream
1/4 c. water

Combine zucchini, onions and water in 12 x 7 1/2 x 2 inch glass baking dish, then cover and cook 15 minutes or until zucchini is tender. Stir every 3 minutes. Drain.

Combine soup, sour cream and stir in carrots. Fold in zucchini and onion. Melt butter in a microwave safe glass bowl, then add stuffing mix and stir. Spread half of stuffing mix in the bottom of the baking dish and spoon zucchini mixture on top. Sprinkle remaining stuffing over all and micro-cook, uncovered, 7 minutes at full power or until hot. Rotate dish a half turn after 4 minutes. Serve 6. Timing may be longer in your microwave. This may also be baked in 350 degree oven for 25-30 minutes or until bubbly.