Zucchini-Carrot Casserole - cooking recipe

Ingredients

4 medium zucchini, unpeeled, sliced thinly and cut into 1/2-inch sq. (about 6 c.)
2 c. onion, chopped
1 c. sour cream
2 sticks melted butter
1 can cream of mushroom soup
1 c. shredded/grated carrot
8 oz. Pepperidge Farm herb stuffing

Preparation

Boil zucchini and onions for 5 minutes on medium heat.
Drain and set aside.
Separately mix soup, sour cream and carrots.
Add to zucchini.
In another bowl, mix butter and bread crumbs.
Spread half bread crumbs in 13 x 9-inch pan.
Pour vegetable mix over this, then add remaining bread crumbs.
Bake at 350\u00b0 for 25 to 35 minutes.