Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini, sliced
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 (8 oz.) pkg. herb stuffing mix
1/2 c. margarine, melted

Preparation

Cook sliced zucchini and chopped onion in boiling, salted water for 5 minutes; then drain.
Combine soup and sour cream. Stir in shredded carrot.
Fold in drained zucchini and onion. Combine stuffing and margarine. Spread half of mixture in 12 x 7 1/2 x 2-inch pan.
Spoon vegetable mixture on top, then cover with remaining stuffing.
Bake in 350\u00b0 oven for 25 to 30 minutes or until heated through.