Zucchini Casserole - cooking recipe

Ingredients

6 c. diced zucchini
1/4 c. chopped onion
1 c. sour cream
1 c. cream of chicken soup
1 c. shredded carrots
2 cloves minced garlic
1 tsp. Tabasco sauce
8 oz. Pepperidge Farm herb stuffing
1 stick melted margarine

Preparation

Cook zucchini and onion in boiling salted water for 5 minutes; drain well.
Mix sour cream, soup, carrots, garlic and Tabasco sauce; set aside.
Combine stuffing and melted margarine.
Put half of this crumb mixture in 8 x 11-inch or 9 x 13-inch baking dish.
Add the zucchini to the sour cream and soup mixture; pour over crumbs.
Cover with remaining crumbs.
Bake, uncovered, at 350\u00b0 for 30 to 35 minutes.