Zucchini Casserole

I got this recipe (and the zucchini!) from my mother-in-law. It is full of processed, packaged food and is quite fattening, but oh-so-good. I use reduced-fat soup and sour cream. Also, the original recipe called for 1 cube of butter to be melted and mixed with the stuffing mix. I found that completely unecessary and substituted water for half the butter. It turned out great and next time I will try using 1 c. water instead of any butter.

1/4 c. chopped onion (optional)
6 c. sliced zucchini
1 can cream of chicken soup
1 c. shredded cheese
1 c. sour cream
1 package stuffing mix
4 T. melted butter
1/2 c. water

Boil onion and zucchini in water for 5 minutes. Drain. Combine cheese, soup, sour cream and add the drained zucchini and onion. Melt butter, combine with stuffing. Divide stuffing in half.

Put half of the stuffing on bottom of casserole dish. Put zicchini mixture on top. Put the other half of stuffing on top. Bake at 350 for 30 minutes.