Yield: 8 servings
|¾ cup||Shredded carrots|
|½ cup||Onion, chopped|
|2½ cup||Herbed stuffing cubes|
|1 can||Condensed cream of chicken|
|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.