2 lbs. zucchini, sliced thick
1/4 c. chopped onion
1 can cream of chicken soup
1 carton sour cream
1 c. shredded carrot
2 c. herb-seasoned stuffing mix
1/4 c. melted butter

In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp-tender. Drain well.

In a large bowl combine soup and sour cream. Stir in carrot. Fold in zucchini mixture.

Toss stuffing mix with butter. Spread 1/2 of the stuffing mixture in a 12 x 7 1/2 x 2 inch baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350 degree oven for 25 to 30 minutes or until heated through. Makes 6 servings.