My sister in law found this recipe in a casserole cookbook years ago. It's always a huge hit and a good way to use all that zucchini from the garden.
6 cups shredded zucchini
1/4 cup chopped onion
1 cup sour cream
1 can cream of chicken soup
1 cup shredded carrots
1 package chicken stove top stuffing and seasoning
1/2 cup butter, melted
1 cup shredded mild cheese
Add water, zucchini and onions to large pot. Bring to a boil and cook for 5 minutes. Drain and set aside.
In separate bowl combine sour cream, soup, carrots and cheese. Stir until well combined. Add zucchini mixture and stir.
Mix stuffing mix with butter until combined. Put half stuffing in bottom of 2 quart casserole dish, spread zucchini mixture on top and finish with remaining stuffing.
Bake 400 degrees for 30 minutes.