4 medium Zucchini, sliced
Boiling salted water
6 tbsp margarine, (butter browns too fast)
1 cup chopped onion
1/2 cup grated carrot
1 1/2 cups stove top stuffing
10 oz cream of mushroom soup
1/2 cup sour cream or plain yogurt.
2 tbsp margarine
remaining stuffing mix
Boil zucchini in boiling salted water for 8 to 10 minutes.
Melt first amount of margarine in frying pan. Add onions and carrots. Saute until soft. Transfer to large bowl.
Mix stuffing in a separate bowl, measure out 1 1/2 cups. reserve the remainder for topping.
Add mushroom soup, sour cream and stuffing mix to onion mixture, stir well. Add zucchini. Stir lightly . Turn into an ungreased 2
quart casserole. Melt second amount of margarine in frying pan . Add remaining stuffing mix. Saute until browned . Sprinkle over
casserole.
Bake in 350 degree oven for 30 to 40 minutes.
Serves 6 to 8.
I have made this many times and a lot of people who don't like zucchini love this casserole.
Boiling salted water
6 tbsp margarine, (butter browns too fast)
1 cup chopped onion
1/2 cup grated carrot
1 1/2 cups stove top stuffing
10 oz cream of mushroom soup
1/2 cup sour cream or plain yogurt.
2 tbsp margarine
remaining stuffing mix
Boil zucchini in boiling salted water for 8 to 10 minutes.
Melt first amount of margarine in frying pan. Add onions and carrots. Saute until soft. Transfer to large bowl.
Mix stuffing in a separate bowl, measure out 1 1/2 cups. reserve the remainder for topping.
Add mushroom soup, sour cream and stuffing mix to onion mixture, stir well. Add zucchini. Stir lightly . Turn into an ungreased 2
quart casserole. Melt second amount of margarine in frying pan . Add remaining stuffing mix. Saute until browned . Sprinkle over
casserole.
Bake in 350 degree oven for 30 to 40 minutes.
Serves 6 to 8.
I have made this many times and a lot of people who don't like zucchini love this casserole.
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