For those that tried it on Thanksgiving, Christmas or whenever, here is the normal recipe.

• 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)

1. Boil zucchini in salted water for 3 minutes
2. Drain Zucchini
3. In pan cook carrots & onions in butter until tender.
4. Remove from heat, stir in cubes, soup and sour cream.
5. Add zucchini and bake in a 13×9 casserole at 350 for 30 -50 minutes.
6. Top with shredded cheese to your heart’s desire and bake for 5 more minutes.

The 2024 Version-

Adding Protein and seeing how to do the zucchini and carrots a little more well done.

• Zucchini, 4 medium sized, shaved 1/4″ thick
• 3/4 cup shredded carrots
• 1/2 cup chopped onions
• 12 oz pulled rotisserie chicken
• 8 tablespoon butter
• 2.5 cups Pepperidge Farms herb stuffing bread cubes
• 2 cans cream of mushroom soup
• 5 oz non-fat greek yogurt (you can add an extra 1/2 cup if desired)

1. In pan cook carrots & onions in 6 tablespoon butter until tender.
2. Add in shaved zucchini to pan with addiotional 2 tablespoon butter
3. Remove from heat, stir in stuffing cubes, soup and sour cream.
4. Add zucchini and bake in a 13×9 casserole at 350 for 30 -50 minutes.
5. Top with shredded cheese to your heart’s desire and bake for 5 more minutes.