• 4servings
  • 35minutes
  • 611calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, D, P
MineralsSilicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pounds sliced zucchini

  2. 1/4 cup chopped onion

  3. 1 (10 3/4 ounce) can condensed cream of chicken soup

  4. 1 cup sour cream

  5. 1 cup grated carrots

  6. 1 stick unsalted butter, melted

  7. 1 (6 ounce) package chicken-flavored dry bread stuffing mix

Instructions Jump to Ingredients ↑

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

  2. 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.

  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

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


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