Zucchini Casserole...by Marie Light

6 c zucchini, peeled and shredded
1/2 c onion, chopped
1 can cream of chicken soup
1 c shredded carrots
1 c dairy sour cream
2 -15 oz pkg stuffing mix (chicken, herb)
2 sticks butter

In saucepan, cook zucchini and chopped onion in a little boiling water for 5 minutes; drain.  Add cream of chicken soup, sour cream and carrots.  Set aside.  In separate bowl, melt 1 stick of butter; combine with 1 package stuffing mix.  Spread on bottom of 9 x 13 pan.  Pour zucchini mixture on top of stuffing mix. Again in bowl, melt 1 stick butter; combine with 1 package stuffing mix. Gently spread on top of zucchini mixture.  Bake at 350 for 25-30 minutes.