Zucchini Stuffing Casserole

[Rosalee]

4 zucchini, sliced 1/2" thick
Salt to taste
3/4 cup of shredded carrot
1/2 cup of chopped onion
1/4th cup ( 1/2 stick) of margarine
1 & 1/2 cups of herb- seasoned stuffing mix
1 (10 ounce) can of cream of chicken soup
1/2 cup of sour cream'
3/4 cup of herb - seasoned stuffing mix
2 tbsp of margarine, melted.
Cook the zucchini in boiling salted water in a sauce pan for 5-10 minutes or until tender, drain. Saute' the carrot & onion in 1/4 cup of margarine in a skillet until tender.
Remove from heat and stir in 1.5 cups of stuffing mix, cream of chicken soup and sour cream. Gently stir in zucchini . Spoon the mixture into a 1.5 quart baking dish. Toss 3/4 cup of stuffing mix with 2 tbsp of melted margarine in a small bowl. Sread the margarine/stuffing mix over the top of the zucchini mixture. Bake at 350 degrees for 30-40 minutes or until golden brown on top.

Rosie Decker
http://www.homeandgardenparty.com/Home?webid=Rosie
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