This is a tasty way to use up your bumper crop of zucchini. It's a casserole that sandwiches a rich zucchini mixture between two layers of herb-seasoned stuffing.
INGREDIENTS (for 6 servings):
- 6 cups diced zucchini
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup chopped onion
- 1 cup shredded carrots
- 1 (6 ounce) package herb-seasoned dry bread stuffing mix
- 1/2 cup margarine, melted
PREPARATION:
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 margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.