Zucchini Casserole

2 pounds zucchini, sliced (6 cups)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted

Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.

Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)

(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)