Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.

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Mix stuffing mix, water and 1/4 cup butter in a bowl. Chop (but do not peal) zucchini and parboil until tender. Drain water. Spread half of stuffing mixture into the bottom of a casserole dish.

Next, make the mix to stuff the zucchini with. You will be rolling up the stuffing in the zucchini slices. For the stuffing, use rice, feta cheese and marinara sauce.