2 1/2-3 lbs. zucchini, chopped
2 med. onions, or 1 lg. onion, chopped
1 can cream of chicken soup
8 oz. sour cream
1/4 stick butter
1 (8 oz.) Pepperidge stuffing (herb seasoning)

Melt butter and add to the stuffing mix. Reserve 1 cup for topping. In a separate bowl boil zucchini and onion for about 5 to 7 minutes, drain well. Mix cheese, soup, sour cream. Adding stuffing mix. Put into a 9 x 13 inch casserole, sprinkle cup of stuffing mixture on top. Bake covered in a 350 degree oven for 25 to 30 minutes.