Zucchini Casserole - cooking recipe

Ingredients

2 lb. zucchini
2 medium carrots, crated
1 can cream of chicken soup
1 small onion, diced
1/2 small can pimento, chopped
3/4 c. sour cream
salt and pepper to taste
1 stick margarine
1 small pkg. herb stuffing mix
toasted almonds

Preparation

Cut zucchini in bite size pieces and cook in small amount of water for five minutes.
Drain.
Mix cream of chicken soup, onion, pimento, carrots, sour cream, salt and pepper.
Fold in zucchini. Melt margarine and add to stuffing mix.
Line casserole with stuffing, reserving small amount for top.
Pour in zucchini mixture.
Top with stuffing and sprinkle with toasted almonds. Bake at 325\u00b0 for 35 minutes.