2 tbsp. butter
1/2 c. chopped onion
1 lg. egg
1/3 c. milk
4 c. zucchini, uncooked in chunks
1/2 box (6 oz. size) Stove Top cornbread stuffing
1/2 of seasoning pkg.
1 c. sharp cheddar cheese

Saute onions in butter. Beat egg and milk and soup and blend all together. Place stuffing and seasoning mix in bowl with zucchini and cup of diced cheese. Add liquids and toss together. Place in 2 quart casserole. Sprinkle with additional grated cheese and bake at 350 degrees for 35 to 40 minutes.