Ingredients
The following ingredients have 4 Servings
- 4-5 zucchini, with skin, medium, sliced
- 1-2 tblsp olive oil
- 1 large onion, chopped
- 3/4 cup carrot, shredded or grated
- 1 or 2 boxes stuffing mix
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/2 cup butter
- 1-2 cups cheese, shredded
Instruction
- Preheat oven to 350 degrees.
- Boil sliced zucchini in salted water for 5 minutes or until tender. Drain and set aside.
- In a large mixing bowl dump 1 1/4 cups of stuffing mix or one whole box, the mushroom soup and sour cream. Mix well. Set aside.
- Heat oil in a large skillet, over medium to medium high heat, until a drop of water dances when flicked in the pan. Add carrots and onions. Stir periodically.
- Cook until tender, about 5 minutes, and transfer to the large mixing bowl. Mix well.
- Lastly add drained zucchini and gently stir until combined.
- Pour mixture into a 13x9, ungreased, casserole dish.
- Wipe out your skillet with paper towel and melt butter over medium heat.
- Add the remaining stuffing mix or the other box of stuffing mix and stir until totally coated in the butter.
- Pour the stuffing mixture on top of the casserole and distribute as evenly as possible.
- Sprinkle shredded cheese on top. I have to tell you that Ken finds the second box of Stuffing Mix too much. I don't, but I love stuffing! When he makes it he sprinkles some crispy fried onions on top with the remaining stuffing mix and shredded cheese. It is up to you.
- Bake for 30 minutes. Enjoy and please let me know what you think!
