Summer Zucchini Casserole Recipe

Summer Zucchini Casserole Recipe

  • 2 pounds sliced zucchini
  • 1/4 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
  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 9×13-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.
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