Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini or summer squash
1 c. shredded carrots
1 (8 oz.) pkg. herb stuffing mix
1/2 c. sour cream
1/2 c. melted margarine
1 can cream of chicken soup

Preparation

In saucepan, cook sliced (but not peeled) squash and onion together in boiling, salted water for 5 minutes after the water boils.
Drain.
Combine soup, sour cream and carrots, then fold in zucchini mixture.