Zucchini Casserole

Contributed by CSA member, Monica

3 med. zucchini, sliced
1/4 cup chopped onion
1 can cream of chicken, celery or onion soup (or 1/2 cup vegetable broth)
1 cup shredded carrots
3 cups seasoned stuffing mix
1/2 cup grated parmesan cheese
1/2 cup melted butter
Directions: Simmer zucchini in salted water for 5-10 minutes. Drain. Combine soup, sour cream, carrots, and zucchini. In another bowl, mix stuffing, cheese, butter and toss well. Spread 1/2 of the stuffing mix in bottom of 9×13 casserole dish. Top with zucchini mixture. Top with remaining stuffing mix. Bake at 350 degrees for 1/2 hour.


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