Ingredients

The following ingredients have 4 Servings
  • 4 medium zucchini, with peel, sliced thin
  • 3 tablespoons butter
  • 1 cup onion, chopped
  • 3/4 cup carrot, grated
  • 1 1/4 cups stuffing mix
  • 1 can (10 oz) condensed cream of mushroom soup
  • 2/3 cup sour cream
  • 2 tablespoons butter
  • remaining stuffing mix

Instruction

  • Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
  • In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
  • In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
  • In a seperate bowl remove 1 1/4 cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 1/4 cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
  • In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.