Zucchini Casserole by Tara Thompson

6 c zucchini, sliced thin (about 3 zucchini)
1 can cream of chicken soup
1 small container sour cream
1 cup carrots, shredded
1/4 cup onion, chopped
1/2 cup butter, melted
1 pkg. Stove Top

Boil zucchini 5 minutes in salted water. Drain. Combine soup and sour cream and stir into zucchini. Mix in carrots and onion. In separate bowl, combine butter and dressing. Place half of dressing into greased baking dish. Pour zucchini mix on top and then add remaining dressing. Bake at 350 for 25 minutes.

**I got this recipe from the Lawrence County Record cookbook. Excellent side dish! I didn't layer it - just put all the dressing on top.