2 lbs. zucchini and or yellow summer squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) carton 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 minutes or until crisp-tender. Drain 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 inch baking dish. Spoon zucchini mixture atop. Sprinkle with remaining stuffing mixture. Bake in a 350 degree oven 25 to 30 minutes or until heated through. Makes 6 servings.