Stuffed Zucchini Casserole

7 cups of zucchini or yellow squash (about 2 -lbs) sliced into 3/8” chunks
¼ cup chopped onion
1 can cream of chicken soup (I used cream of celery)
8 ounces sour cream (lite is okay)
1 cup shredded carrots
2 cups of herb seasoned stuffing mix (I used Stove To)
¼ cup melted butter

In large pan, cook zucchini and onion in boiling salted water for 5-7 minutes or till crisp tender.  Drain well.

Toss stuffing mix with butter, spread ½ of the stuffing in the bottom of a 9 X 13 baking dish.    In a large bowl, combine soup and sour cream.  Stir in carrots, Fold in squash mixture.  Spoon squash mixture on top of stuffing.  Then sprinkle with the remaining stuffing mixture.  Bake in 350 degree oven for 25-30 minutes.