ZUCCHINI CASSEROLE II

Zucchini Casserole II image

This is a tasty way to use up some of your bumper crop of zucchini.

Provided by Bea Gassman

Categories Side Dish Vegetables Squash Summer Squash

Time 40m

Yield 8

Number Of Ingredients 7

Ingredients

6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
½ cup butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g