1 1/2 lbs. (6 c. or more) zucchini squash
1 can cream of chicken soup, undiluted
1 (8 oz.) container sour cream
1 med. jar pimento (optional)
1 (8 oz.) can water chestnuts, drained & sliced
1 med. sized onion, chopped
1 (8 oz.) pkg. herb stuffing
1/4 lb. butter

Cook sliced, unpeeled zucchini in small amount of slightly salted water until barely tender. Drain zucchini, and add next 4 ingredients. In 10 inch skillet, melt 2 tablespoons butter and saute chopped onion. Remove onion and melt remainder of butter in same skillet. Toss herb stuffing to coat. In a flat casserole, make a layer of 1/2 the stuffing. As second layer, add the zucchini mixture, and then top with rest of the stuffing mix. Bake uncovered 30 minutes in 350 degree oven. Serves 8.