6 c. zucchini, cut into 1 inch cubes
1 c. diced onion
1 can cream of chicken soup
1 c. sour cream
8 oz. pkg. Pepperidge Farm stuffing
2 sticks melted butter

Cook zucchini and onion until tender in small amount of water. Drain. Mix cream of chicken soup and sour cream with above mixture; set aside. Mix Pepperidge Farm stuffing with melted butter, spread half of stuffing mixture in bottom of 9 x 13 inch pan. Pour in zucchini mixture cover with remaining stuffing. Bake at 350 degrees for 25 minutes or until it bubbles.