6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream (I did half sour cream, half greek yogurt)
1/2 cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
1/2 cup butter, melted
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Son.. "Mom, do I have to have some?" .. no complaints after eating it.
Our Student: "is good".. had seconds
Me: I liked it
Hubby: "it's not bad, might be missing something though."