Zucchini Casserole

8 c Sliced zucchini
1/4 c Chopped onion
1 pk Gravy mix for chicken
1 cn 8-oz sliced water chestnuts
1 c Shredded carrots
1 c Sour cream
4 c Stuffing mix, herb seasoned
1/2 c Butter or margarine, melted

Cook zucchini and onion in lightly salted water until crisp tender (about 5 minutes); drain; prepare gravy mix, combine with water chestnuts, carrots, sour cream and the zucchini/onion mixture. Combine stuffing mix and butter. Spread half in bottom of shallow 2 quart casserole. Top with vegetable mixture and sprinkle with remaining stuffing. Bake at 350 degrees for 25-30 minutes.

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