Zucchini Squash Casserole - cooking recipe

Ingredients

2 1/2 lb. zucchini, peeled and thinly sliced
1/4 c. thinly sliced onion
2 to 3 Tbsp. vegetable oil
1 c. cream of chicken soup
8 oz. sour cream
1 c. shredded carrots
8 oz. Pepperidge Farm stuffing mix
1 c. melted butter

Preparation

Saute zucchini and onion in hot oil until tender.
Drain well and set aside.
Combine soup, sour cream and carrots; mix well. Add zucchini and onion mixture to cream mixture and mix well.
In a separate bowl, mix melted butter with stuffing mix.