6 c. zucchini, diced (may use 1/2 summer squash)
1/2 c. chopped onion
1 can cream of chicken soup
8 oz. sour cream
8 oz. pkg. Pepperidge Farm stuffing
1/2 c. butter, melted

Cook squash and onions in boiling water for 5 minutes; drain. Combine soup, sour cream; fold in squash and onion mixture. Melt butter in fry pan. Stir in stuffing and mix.

Spread 1/2 of stuffing mix in bottom of 9x13 pan, then spread squash mix and top with remaining stuffing mix. Bake at 350 degrees for 25-30 minutes.