Loaded Zucchini Casserole

6 cups zucchini, sliced
1/2 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded cheese
1 (8 ounce) package herb seasoned stuffing
1/2 cup melted butter
Salt and pepper to taste

Boil zucchini and onion in salt water for five minutes, then drain.

Combine soup, sour cream; mix together.

Combine zucchini and onion mixture with soup and sour cream mixture.

Combine melted butter and stuffing mix.

In a cake pan, add one-half of the stuffing mix, pressing lightly into pan to form a crust. Add the zucchini mix, cheese, and remaining stuffing on top of zucchini.

Bake at 350 degrees F for 30 minutes.