Zucchini Stuffing Casserole

2 pounds zucchini and/or yellow summer squash,
    sliced 3/8 inch thick (7 cups)
1/4 cup chopped onion
1 (10 3/4 ounces) can condensed cream of chicken soup
1 (8 ounces) carton dairy sour cream
1 cup shredded carrot
2 cup herb-seasoned stuffing mix
1/4 cup margarine or 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 carrot. Fold in zucchini mixture. Toss stuffing mix with margarine or butter. Spread half the stuffing mixture in a 7 1/2 x 12 x 2 inch baking dish. Spoon zucchini mixture on top. Sprinkle with remaining stuffing mixture. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through.

Makes 6 servings.