~ ZUCCHINI CASSEROLE BAKE ~

~ Zucchini Casserole Bake ~ image

Provided by Cassie *

Time 1h

Number Of Ingredients 11

6 c sliced zucchini - sliced with skin on, about 1/4 inch thick
1 medium onion, chopped
1 c shredded carrots
1 tsp salt for water
1/2 tsp each - pepper & salt
1 1/2 tsp garlic or onion powder
1 can(s) cream of chicken soup
1 c sour cream
1 box stove top stuffing - i use herb flavored
1 stick melted, butter
3 oz shredded cheddar cheese or your favorite

Steps:

1. Place zucchini, onion and carrots in a large skillet and just cover with salted hot water. Simmer for 10 - 15 minutes or until veggies are tender but not mushy, then drain well. In a large bowl, mix seasonings, sour cream and soup until well blended. Add the drained vegetables and stir to combine.
2. Preheat oven to 375 degree F. Spray an 11 x 7 baking dish with nonstick cooking spray. In another bowl, mix the stuffing mix with the melted butter. Spread half of this mixture into the bottom of the dish.
3. Spread the zucchini mixture over the crumbs, then top with remaining crumbs. Cover with foil and place in oven and bake for about 25 minutes, remove foil and continue baking until golden and bubbly. About 40 minutes total.
4. Last 5 minutes, sprinkle with cheese and place back into oven and bake until cheese is melted, about 5 minutes. Remove from oven and let set for a few minutes, then serve hot.