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- 4 medium zucchini
- 6 tablespoons butter, divided
- 1/2 cup shredded carrot
- 1/2 cup chopped onion
- 2 1/2 cups herb seasoned stuffing cubes, divided
- 1 can (10 3/4 ounces) condensed cream of chicken soup
- 1/2 cup sour cream
Preparation:
In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350° for 25 to 35 minutes.
Serves 6 to 8.
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