2 lbs. (6 c.) zucchini
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream (8 oz.)
1 c. shredded carrots
1 (8 oz.) pkg. seasoned stuffing
1/2 c. butter, melted

Cook sliced squash and onions in salted water for 5 minutes, drain. Combine hot soup and sour cream. Stir in carrots, drained squash and onion. Combine stuffing mix and butter. Spread 1/2 stuffing mixture in bottom of 12 x 7 1/2 x 2 inch baking dish. Spoon vegetables on top. Sprinkle remaining stuffing over. Bake in 350 degree oven for 30 minutes. Makes 6 servings.