2 to 3 lbs. zucchini, sliced
Salt & pepper
1/2 c. butter, melted
1 c. sour cream
1 (10 3/4 oz.) can Cream of Chicken soup undiluted
2 onions, finely chopped
1 (5 oz.) can water chestnuts, drained & sliced
1 (2 oz.) jar pimentos, drained
1 (8 oz.) pkg. herb-seasoned stuffing mix, divided

Cook zucchini in boiling water until tender; drain, reserving 1 1/2 cups liquid. Season to taste with salt and pepper. Combine reserved liquid and remaining ingredients except 1/2 cups stuffing mix. Stir in zucchini. Pour mixture into a 2 1/2 quart casserole. Top with reserved stuffing mix. Bake at 350 degrees for 30 minutes. Makes enough to serve 16 people.