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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My great-great aunt used to make this with the over abundance of zucchini from the garden. I can even eat it cold the next day. Ingredients:
2 large zucchini, peeled and cubed into 1 pieces |
2 carrots, shredded |
1 medium white onion, chopped |
1 can low-fat cream of chicken soup |
1 c. fat-free sour cream |
1 box stove top chicken stuffing mix |
4 t. butter |
salt and pepper to taste |
Directions:
1. Preheat oven to 350.
2. Place zucchini in a saucepan with enough water to almost cover it. Add salt to water. Boil 5 minutes and drain.
3. Melt butter and place in bottom of a 9x13 casserole.
4. Place 1/2 of stovetop mix in bottom of the casserole.
5. In a bowl; blend soup, sourcream, zucchini, onions, and carrots. Pour over stove top stuffing mixture in the casserole.
6. Sprinkle the remaining 1/2 stove top stuffing over the zucchini mixture.
7. Bake uncovered for 30 minutes.
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