2 (approximately 2 lbs.) zucchini, sliced
1 can condensed cream of chicken or mushroom soup
1 c. grated carrot
1 c. sour cream
1 sm. onion, chopped
1 (8 oz.) pkg. stuffing mix seasoned (Pepperidge Farm)
1 stick butter, melted

Cook sliced zucchini and onion in boiling salted water for 3 to 5 minutes, drain. In a bowl mix - soup, sour cream and carrots - add squash. Mix stuffing with butter and place half in bottom of rectangular pan (9 x 11 inch). Pour in squash mixture and spread remaining stuffing on top. Bake in 350 degree oven for 25 minutes.