Zucchini Casserole - cooking recipe

Ingredients

4 small or 2 large zucchini
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. shredded carrots
1 soup can water
1 (8 oz.) box cornbread Stove Top stuffing
1/3 c. margarine

Preparation

Slice zucchini about 1/4-inch thick.
Add water to cream of chicken soup.
Then mix zucchini, chicken soup, sour cream and shredded carrots together; mix well.
Saute cornbread stuffing mix in margarine until moist.
(I make a small pan of cornbread and crumble that to use if not using the Stove Top mix.)
Layer the zucchini mixture and stuffing into baking dish (2 layers), ending with stuffing.
Bake at 350\u00b0 for 45 minutes.