2 lb. zucchini sliced 3/4 inch thick
1/4 c. chopped onion
1 can cream of chicken soup
1 (8 oz.) sour cream
1 c. shredded carrot
2 c. herb seasoned stuffing mix
1/4 c. butter

In large pot cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp tender. Drain mixture well. In large bowl, combine soup and sour cream, stir in carrot.

Fold in zucchini mixture. Toss stuffing mix with butter. Spread half of stuffing mixture into a 12 x 7 1/2 x 2 inch baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350 degrees for 25 to 30 minutes. Serves 6.