1 1/2 lbs. of zucchini (about 4 squash), sliced 1/2 inch thick
3/4 cup pared and sliced carrots
1 tbsp. dehydrated onions
2 1/4 cups herbed stuffing mix
10 3/4-ounce can cream of chicken soup (light & reduced sodium)
1/4 cup (2 ounces) chopped pimento
1/2 cup sour cream (light or fat-free)
1 tsp. pepper
1 cup cubed cheddar cheese
4 tbsp. light margarine

In a steamer put zucchini and carrots and cook until tender. In a large bowl stir together dehydrated onions, 1 1/2 cups of the herbed stuffing mix, cream of chicken soup, pimento, sour cream, pepper and cheese. Gently stir in zucchini and carrots. Preheat oven to 350 degrees. Lightly spray a 12 x 8 x 2 inch casserole. Put mixture into casserole. Melt margarine in a small saucepan or microwave. Add remaining herbed stuffing mix to melted margarine. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes.
Yield: 6 to 8 servings.