From the kitchen of Joyce Lohman.  This was in the 1st
Family Cook Book.
Cook in boiling salted water:
2 lbs zucchini or summer yellow squash, sliced
1/4 c onion, chopped
Cook for 5 minutes.  Drain.

Combine:
1 can cream of chicken soup
1 c sour cream
Stir in:
1 c carrotts, shredded
Fold in squash & onion mixture.

Combine:
8 oz pckg herb seasoning stuffing mix
1/2 c margarine, melted
Spread half of stuffing mixture in bottom
of oven proof casserole dish.
Alternate layers of vegetables & stuffing.
Bake @ 350 for 25-30 minutes
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