Zucchini Casserole - cooking recipe

Ingredients

2 small zucchini
1 c. cream of mushroom or chicken soup
1 c. sour cream
1 c. shredded carrots
8 oz. pkg. herb-seasoned stuffing mix
1/2 c. oleo, melted

Preparation

Cook sliced, unpeeled zucchini and onions in boiling water 5 minutes. Drain. Combine soup, sour cream and carrots. Fold in zucchini and onions. Combine dry stuffing mix with oleo. Spread 1/2 in casserole and spoon vegetable mixture on top. Sprinkle remaining stuffing on top. Bake until brown at 350\u00b0 for 30 minutes.