Zucchini Stuffing Casserole - cooking recipe

Ingredients

2 lb. zucchini and/or yellow summer squash, sliced 3/8 inch thick (7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) sour cream
1 c. shredded carrot
2 c. herb-seasoned stuffing mix
1/4 c. butter, melted

Preparation

In a large saucepan, cook zucchini and onion in boiling salted water for 5 to 10 minutes or until crisp-tender.
Drain zucchini mixture well.
In a large bowl combine soup and sour cream; stir in carrots. fold in zucchini mixture.
Toss stuffing mix with margarine or butter.
Spread half the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon zucchini mixture atop.
Sprinkle with remaining stuffing mixture.
Bake in a 350\u00b0 oven for 25 to 30 minutes or until heated through.
Makes 6 servings.