I was introduced to this recipe by my mother-in-law. I had never eaten zucchini before. People who don't like zucchini have said they like this casserole.

2	lbs	Zucchini
1/4	C	Chopped onion
1	can	Cream of chicken soup
1	C	Sour cream
1	C	Shredded carrot
1	8 oz pkg	Herb seasoned stuffing mix
1/2	C	Butter or margarine

• In saucepan, cook zucchini and chopped onion in boiling water for 5 minutes; drain.
• Combine soup and sour cream. Stir in shredded carrot. Fold in drained zucchini and onion.
• Combine stuffing mix and melted butter. Spread half of stuffing mixture in bottom of 9 x 13 baking dish. Spoon vegetable mixture atop--sprinkle stuffing over vegetables.
• Bake at 350 for 25 to 30 minutes.