1 lb. sm. zucchini or yellow squash, sliced 1/4 inch thick
1/3 c. chopped onion
1 tbsp. water
1 med. carrot, grated
1/2 c. sour cream
1 (10 1/2 oz.) can cream of chicken-mushroom soup, undiluted
3 tbsp. butter, melted
3/4 c. packaged herbed stuffing mix

Place squash, onion, and water in microwave-safe 10x6 inch utensil. Cover with plastic wrap; microwave at HIGH (100% power) 5 minutes. Drain.

In a medium bowl combine carrot, sour cream, and soup. Stir in squash mixture; mix well. In small bowl, combine butter and stuffing mix; spread half of stuffing mix in bottom of microwave-safe 10x6 inch utensil. Pour squash mixture over top. Cover with plastic wrap; microwave at HIGH (100% power) 4 minutes.

Sprinkle remaining stuffing mixture over top. Cover with paper towel; microwave at HIGH (100% power) 2 minutes. Remove from oven; let stand, covered, 5 minutes. Makes 4 servings.