6 c. zucchini, sliced
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz. pkg. herb seasoned stuffing
1/2 c. melted butter

Boil the zucchini and onion for 5 minutes and drain. Combine 1 can cream of chicken soup, 1 cup sour cream. Stir in 1 cup shredded carrot. Fold in squash and onion.

Combine 1 (8 ounce) package herb seasoned stuffing mix and 1/2 cup melted butter. Spread 1/2 stuffing mix in bottom of baking dish. Spoon vegetables on top and sprinkle with remaining stuffing. Bake at 350 degrees for 30 minutes.