Stuffed Zucchini Casserole - cooking recipe

Ingredients

6 c. zucchini
1/4 c. chopped onion
salt
1 can cream of mushroom soup
1 c. sour cream
1 c. shredded carrots
8 oz. stuffing mix
1/2 c. margarine, melted

Preparation

Peel
and
slice zucchini.
Cook zucchini and onions in boiling
salted water for 5 minutes.
Drain.
Combine soup and sour cream.
Add uncooked carrots.\tFold into drained zucchini mixture.
Set
aside.
Combine
stuffing mix and melted margarine. Spread 1/2 of stuffing mixture in the bottom of 12-inch Dutch oven.
Add\tzucchini mixture and top with the remaining stuffing mixture.
Bake
for
35
minutes with 12 coals on top and 10 coals on the bottom.