Ingredients
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6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
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1/4 cup chopped onion
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1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup)
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1 (8 ounce) carton sour cream
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1/4 cup butter, melted
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1 cup shredded carrot
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2 cups herb seasoned stuffing mix
Instructions
- In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
- In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
- Fold in the zucchini mixture; set aside.
- In a smaller bowl, toss the stiffing mix and melted butter.
- Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
- Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through.