Zucchini Casserole

1/4 Cup chopped onion
4 Cups sliced, peeled Zucchini
1 can cream of chicken soup
1 8-oz pkg. herb seasoned stuffing mix
1/2 Cup butter
1 Cup sour cream 1-1/2 shredded cheese

- Cook onion ans zucchini in boiling water for about 5 minutes or until tender; drain. in a bowl combine soup, sour cream and shredded cheese. Separately make stuffing according to directions; stir in butter. Spread 1/2 the stuffing over the bottom of a baking dish; spoon on the zucchini and the soup mix. Top with remaining stuffing. Bake at 350°F for 25-30 minutes or until bubbling.