Fresh Garden Cooking – Zucchini Casserole

Summer is here and our gardens are starting to produce!  I thought I would add some recipes to help use up some of that fresh summer produce from our gardens (or the farmers’ market).  So hopefully this will be the first in a summer series.

Anyone who has planted zucchini in their garden knows that it can produce abundantly.  This recipe will help use up some of that delicious zucchini.

Zucchini Casserole

Ingredients

  • 1 lb Zucchini unpeeled and sliced
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrots
  • 1 box Stove Top stuffing
  • 1/2 margarine, melted

Instructions

  1. Cook squash and chopped onion in boiling salted water for 5 minutes.  Drain
  2. Combine soup, sour cream and shredded carrots; fold in drained squash and onions
  3. Mix Stuffing with margarine.
  4. Spread half of the stuffing into a 9 x 13 pan.
  5. Spoon vegetable mixture on top of stuffing.
  6. sprinkle with remaining stuffing.
  7. Bake at 350 for 25-30 minutes.
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