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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 10 |
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From BHG. Ingredients:
6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups) |
1/4 cup chopped onion |
1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup) |
1 (8 ounce) carton sour cream |
1 cup shredded carrot |
2 cups herb seasoned stuffing mix |
1/4 cup butter, melted |
Directions:
1. In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
2. In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
3. Fold in the zucchini mixture; set aside.
4. In a smaller bowl, toss the stiffing mix and melted butter.
5. Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
6. Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
7. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
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