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Zucchini Casserole

  • 50minutes
  • 490calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, C, D, P
MineralsSilicon, Calcium, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 lbs zucchini , sliced in rounds

  2. 1 small onion , chopped

  3. 1 (10 1/2 ounce) can cream of chicken soup

  4. 1 pint sour cream (low fat works well)

  5. 1/2 lb butter (this can be reduced if desired to 1/4 lb) or 1/2 lb margarine (this can be reduced if desired to 1/4 lb)

  6. 8 ounces pepperidge farm seasoned stuffing mix

Instructions Jump to Ingredients ↑

  1. - steam sliced zucchini on stop top until tender; then drain well in colander.

  2. - melt margarine and then add stuffing mix; fluff with fork and set aside, 3 - combine soup, sour cream, and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini.

  3. - spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half stuffing mixture; another layer of zucchini and then top with remaining stuffing. Alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing.

  4. - bake 350 degrees for approximately 35 minutes or until bubbly.

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