Stuffed Zucchini Casserole
CATEGORIES
INGREDIENTS
  • 7 cups zucchini, sliced ½‐inch thick
  • ¼ cup onion, chopped onion
  • 1 cup carrot, shredded
  • 1 can condensed Cream of Chicken soup
  • 8‐oz sour cream
  • 2 cups herb‐seasoned stuffing mix
  • ¼ cup butter, melted
DIRECTIONS
  1. 1 Preheat oven to 350° F.
  2. 2 In large saucepan, cook zucchini, onion, and carrots for 5 to 8 minutes until crisp tender; drain well.
  3. 3 In large bowl, combine soup and sour cream.
  4. 4 Fold zucchini mixture into soup and sour cream.
  5. 5 Toss stuffing mix with melted butter and spread half of stuffing mixture in 9 x 12 baking dish.
  6. 6 Spoon zucchini mixture on top, then put on remaining stuffing mixture; bake for 25 to 30 minutes or until heated through.