Ingredients:
4 cups water
6 cups sliced zucchini
1 cup shredded carrots
1/4 cup chopped onions
1 teaspoon salt
black pepper
1 (10 ounce) cans cream of mushroom soup, undiluted
1 cup sour cream
1/3 cup grated parmesan cheese
1/2 teaspoon garlic powder ( or to taste)
pepper
4 cups herb-seasoned stuffing cubes
1/2 cup butter, melted
Directions:
Set oven to 350 degrees.
Butter a 13×9 baking dish.
In a dutch oven, bring water to a boil.
Add zucchini, carrot, onion and salt.
Cook for 8 minutes, or until veggies are tender.
In a large bowl, combine the soup, sour cream, Parmesan cheese, garlic powder and pepper; fold in veggie mixture.
Season with salt and pepper (can use cayenne pepper in place of black).
Combine croutons and butter; place half in a greased baking dish; top with veggie mixture and remaining croutons.
Cover, and bake at 350 degrees for 30 minutes; uncover; bake 10 minutes longer or until golden brown.
Servings: 6-8
Time preparation: 25 min.
Time total: 55 min.