Peel and chop the zucchini and saute with onion until tender.
add 1 can of cream of chicken soup, stir in the sour cream and set aside
Make up the box of dressing according to box directions
In a 9x13 pan place half the stuffing on the bottom of the pan, then spread the zucchini mixture on top, then cover with the remaining dressing
Bake at 350 for 20 minutes or until the casserole is hot and bubbly
I have also used summer squash in the recipe and also a mixture of the summer and the zucchini.