Yield: 8 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Shredded carrots |
| ½ cup | Onion, chopped |
| 6 tablespoons | Butter |
| 2½ cup | Herbed stuffing cubes |
| 1 can | Condensed cream of chicken |
| \N \N | Soup |
| ½ cup | Sour cream |
| 4 mediums | Zucchini, cut 2 inch thick |
Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-½ cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8.