Summer Zucchini Casserole

Ingredients

• 2 pounds sliced zucchini
• 1/4 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup grated carrots
• 1 stick unsalted butter, melted
• 1 (6 ounce) package chicken-flavored dry bread stuffing mix

Directions

Preheat oven to 350 degrees F (175 degrees C).

Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9×13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.