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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish. Ingredients:
4 ounces herb-seasoned dry bread stuffing mix |
1/3 cup melted butter |
4 cups cubed zucchini |
2 carrots, grated |
1 small onion, chopped |
1 (10.5 ounce) can condensed cream of chicken soup |
1/2 cup sour cream |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
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