2 lb. zucchini, sliced (can substitute yellow summer squash)
1/4 c. onion, chopped
1 c. water
1 (10 3/4 oz.) can cream of chicken soup
1 c. sour cream
1 c. raw carrots, shredded
1 (8 oz.) pkg. herb stuffing mix
1/2 c. butter, melted
1 c. cheddar cheese, shredded
1 tbsp. parsley
1/2 c. Parmesan cheese

In medium saucepan boil zucchini and onion in the 1 cup water; drain. Stir in soup, sour cream and carrots. Toss contents of the stuffing mix with the melted butter. Spread half of the stuffing mix in the bottom of 12 x 7-inch baking dish. Spoon vegetable mixture on top. Sprinkle rest of the stuffing mixture over all. Bake in 350 degree oven for 25 minutes. Remove from oven and sprinkle with cheese and parsley. Return to oven for an additional 5 minutes. Serves 6 to 8.