1 1/2 to 2 lb. sliced zucchini, parboiled 8 minutes (drained well)
1 can cream of mushroom soup
1/2 c. grated cheddar cheese
1 onion, chopped fine
1/2 c. sour cream
1 stick butter, melted
8 oz. pkg. Pepperidge Farm stuffing mix

In separate bowl mix together soup cheese, onion and sour cream. Fold in zucchini. Mix well.

Pour melted butter over stuffing mix. Blend well.

In a 13 x 9 casserole dish put half of stuffing mix on bottom. Spoon zucchini over stuffing mixture. Put rest of stuffing mix on top.

Bake at 350 degrees for approximately 45 minutes.