Summer Zucchini Casserole recipe

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Ingredients

2 pounds sliced zucchini
¼ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

Nutrition Info

610.6 calories
carbohydrate: 51.5 g
cholesterol: 92.8 mg
fat: 41.4 g
fiber: 4.8 g
protein: 11.7 g
saturatedFat: 23.7 g
servingSize: -
sodium: 1250.9 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Boil the zucchini and onion in water for 5 minutes, drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Recipe Yield

4 servings

Recipe Note

If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.

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