Zucchini Stuffing Casserole

Source: Ann Moore, Main Library (2007)
Prep time: 30 minutesCooking time: 40 minutesTotal time: 1 1⁄6 hours


medium zucchini, sliced
3⁄4 c
carrots, shredded
1⁄2 c
onion, chopped
6 T
margarine, divided
2 1⁄4 c
herbed stuffing cubes
1 cn
condensed cream of chicken soup
1⁄2 c
sour cream


Preheat oven to 350°. Cook zucchini in a small amount of boiling water until tender; drain. In saucepan, cook carrot and onion in 4 tablespoons margarine until tender. Remove from heat. Stir in 1½ cups bread stuffing cubes, soup and sour cream. Gently stir in zucchini. Turn in 1½ quart casserole. Melt remaining 2 tablespoons margarine. Add remaining stuffing cubes. Toss gently and sprinkle on top of casserole. Bake for 30 to 40 minutes.