Delores’ Zingy Zucchini Casserole

¼ cup chopped onion

6 cups sliced zucchini

1 can cream of chicken soup

1 cup sour cream

1 cup shredded cheese

1 8-ounce package herb seasoned stuffing mix, crushed (I always double this)

1 cube melted margarine

Cook squash and onions in boiling water, drain. Fold together soup, sour cream and cheese. Fold in drained vegetables. Combine stuffing mix and melted margarine. Spread half of the crumb mix on bottom of pan. Spoon on vegetable mix. Cover with remaining crumbs. Bake at 350*F for 30 minutes.