Zucchini Stuffing Casserole - cooking recipe

Ingredients

4 medium zucchini, sliced 1/2-inch thick
3/4 c. shredded carrot
1/2 c. chopped onion
6 Tbsp. butter
2 1/4 c. Pepperidge Farm herbed stuffing mix
1 can condensed cream of chicken soup
1/2 c. sour cream

Preparation

Cook zucchini in a little boiling water until tender, 5 minutes.
Drain.
In a saucepan, saute carrots and onions in 4 tablespoons butter until tender.
Remove from heat and stir in 1 1/2 cups stuffing mix, the soup and sour cream.
Gently stir in zucchini.
Turn into 1 1/2-quart casserole.
Melt remaining 2 tablespoons butter and remaining 3/4 cup dressing mix.
Toss gently and spread in casserole.
Bake at 350\u00b0 for 30 to 40 minutes. Serves 6.