Zucchini Stuffing Casserole

2 lbs. zucchini or yellow squash sliced 3/8 inch thick (7 cups)
¼ cup onion, diced or sliced (I use more)
1 (10 oz.) can condensed cream of chicken soup
1 (8 oz.) carton diary sour cream
1 cup shredded carrots
1 box stove top dressing (I like Savory Herbs or chicken or cornbread flavored)
¼ cup margarine or butter, melted

Wash and slice squash and onion. Cook in 2 T. water for 5 minutes. Drain. Add stuffing seasoning to sour cream and chicken soup before mixing in with other ingredients. Grate carrot and mix with sour cream and chicken. Add cooked squash and onion. Combine stuffing and melted margarine. In a 12 X 8 inch pan, spray with Pam. Spread one half of the stuffing in pan, top with squash mixture and top with remaining stuffing. Bake 350 degrees for 25-30 minutes. May top with cheese, if desired.