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 onions
1 (10 3/4 ounce) cans cream of onion soup ( or cream of mushroom soup)
1 (8 ounce) cartons sour cream
1 cup shredded carrots
2 cups herb seasoned stuffing mix
1/4 cup butter, melted
Directions:
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 350F for 25-30 minutes or until heated through.
Servings: 8-10
Time preparation: 25 min.
Time total: 55 min.