2 lbs. zucchini and/or yellow summer squash, sliced 3/8" thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton dairy sour cream
1 c. shredded carrot
2 c. herb seasoned stuffing mix
1/4 c. butter, melted

In a large saucepan cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp tender. Drain zucchini mixture well.

In a large bowl combine soup and sour cream; stir in carrot. Fold in zucchini mixture.

Toss stuffing mix with butter. Spread half the stuffing mixture in a 12" x 7 1/2" x 2" baking dish. Spoon zucchini mixture atop. Sprinkle with remaining stuffing mixture. Bake in a 350 degree oven for 25 to 30 minutes or until heated through. Makes 6 servings.

MICROWAVE DIRECTIONS: In a 12" x 7 1/2" x 2" microwave safe baking dish combine zucchini, onion and 1/4 cup water. Cover with vented microwave safe plastic wrap; micro-cook on 100% power (high) 15 minutes or until zucchini is crisp-tender, stirring every 3 minutes. Drain well.

Combine soup and sour cream. Stir in carrot. Fold in zucchini mixture.

Toss stuffing mix with butter. Spread half of the stuffing mixture in the same baking dish. Spoon zucchini mixture atop. Sprinkle with remaining stuffing mixture. Cook, uncovered on high for 7 minutes or until heated through, giving dish a half turn after 4 minutes.