6 c. cubed zucchini
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
8 oz. Pepperidge Farm dressing
1/2 c. butter, melted
1 c. shredded carrots

Cook zucchini and onion 5 minutes or until tender. Drain off any liquid. Add soup, sour cream and carrots. Mix melted butter with dressing. Spread 1/2 of dressing mix in bottom of 3 quart casserole. Add zucchini mix. Top with rest of dressing. Bake 30 minutes at 350 degrees.