Zucchini Carrot Casserole - cooking recipe

Ingredients

2 lb. sliced zucchini
1/4 c. chopped green onions
1 c. water
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. melted butter

Preparation

Boil the zucchini, onions and water together for 5 minutes and drain.
Stir in the soup, sour cream and carrots.
Toss the stuffing mix with the melted butter.
Spread half of the stuffing in bottom of a 12 x 7-inch or 2 x 9-inch baking dish.
Spoon vegetable mix on top.
Sprinkle remaining stuffing mix over all. Bake at 350\u00b0 for 25 to 35 minutes.