For those that tried it on Thanksgiving, Christmas or whenever.
- Zucchini, 4 medium sized, sliced 1/2″ thick
- 3/4 cup shredded carrots
- 1/2 cup chopped onions
- 6 tablespoon butter
- 2.5 cups Pepperidge Farms herb stuffing bread cubes
- 1 can cream of mushroom soup
- 1/2 cup sour cream (you can add an extra 1/2 cup if desired)
- Boil zucchini in salted water for 3 minutes
- Drain Zucchini
- In pan cook carrots & onions in butter until tender.
- Remove from heat, stir in cubes, soup and sour cream.
- Add zucchini and bake in a 13×9 casserole at 350 for 30 -50 minutes.
- Top with shredded cheese to your heart’s desire and bake for 5 more minutes.
