Zucchini Casserole
(Marge Codd)

6 cups chunked zucchini, seeded; skin on
1/2 cup onion, diced
10 3/4-oz. can cream of chicken soup
2 tablespoons sugar
1 cup sour cream
1 cup julienne-sliced carrots, 1/2-inch long
salt and pepper to taste

Base and Topping:
8-oz. PepperidgeŽ Farm Herb Seasoning Stuffing Mix
1/2 cup melted butter

In a large saucepan, parboil the zucchini and onion for no longer than 5 minutes.  Drain well.  In a large mixing bowl, combine the cream of chicken soup, sugar, sour cream, and carrots.  Taste and salt and pepper if desired.  Mix in the zucchini and onion.  In another mixing bowl, combine the stuffing mix and melted butter.  Place half of the stuffing mix in a lightly buttered 9x12-inch baking dish.  Top with all of the zucchini mixture, and then the rest of the stuffing mixture.  Bake in 350 degree oven for 30 to 35 minutes.