Ingredients Jump to Instructions ↓

  1. 2 to 3 medium zucchini , sliced width-wise

  2. 1 medium onion , chopped

  3. 2 carrot s, shredded

  4. 1 16-oz container sour cream

  5. 1 can condensed cream of chicken soup

  6. 1 bag stuffing (not cubes)

  7. 1 stick butter , melted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°. Boil water in a 2-quart saucepan. Add onions and zucchini. Cook until fork tender, 6-8 minutes. Drain mixture and set aside. In large bowl, combine the sour cream, condensed soup, carrots, and zucchini mixture. In a separate bowl, toss the stuffing with the melted butter until combined. In the bottom of a 13 x 9" pan, sprinkle a couple of handfuls of the stuffing. Top with the zucchini sour cream mixture, then finish off with the rest of the stuffing. Bake at 350° for 30-40 minutes until the stuffing is lightly browned and the zucchini mixture is bubbly. Let stand 10 minutes before serving.


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