2 lb. zucchini and/or yellow summer squash, sliced 3/8" (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 carrots. Fold in zucchini mixture.

Toss stuffing mix with butter. Spread half of the stuffing mixture into 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.