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Delicious casserole for formal or informal entertaining.
4 medium zucchini with peel, sliced
Boiling salted water
6 tbsp. hard margarine (butter browns too fast)
1 cup chopped onion
1/2 cup grated carrot
1 1/2 cups top of stove stuffing mix and envelope seasoning
10 oz. condensed cream of mushroom soup
1/2 cup sour cream (or plain yogurt)
2 tbsp. hard margarine (butter browns too fast)
Remaining stuffing mix
Serves 6 to 8
Boil zucchini in boiling salted water for 8 to 10 minutes until tender.
Drain.
Melt first amount of margarine in frying pan.
Add onion and carrot.
Saute until soft.
Transfer to large bowl.
Mix stuffing and seasoning in separate bowl.
Measure out 1 1/2 cups.
Reserve remainder for topping.
Add mushroom soup, sour cream and stuffing to onion mixture.
Stir well.
Add zucchini.
Stir lightly.
Turn into ungreased 2 quart casserole.
Melt second amount of margarine in frying pan.
Add remaining stuffing mix.
Saute until browned.
Sprinkle over casserole.
Bake in 350F oven for 30 to 40 minutes.
4 medium zucchini with peel, sliced
Boiling salted water
6 tbsp. hard margarine (butter browns too fast)
1 cup chopped onion
1/2 cup grated carrot
1 1/2 cups top of stove stuffing mix and envelope seasoning
10 oz. condensed cream of mushroom soup
1/2 cup sour cream (or plain yogurt)
2 tbsp. hard margarine (butter browns too fast)
Remaining stuffing mix
Serves 6 to 8
Boil zucchini in boiling salted water for 8 to 10 minutes until tender.
Drain.
Melt first amount of margarine in frying pan.
Add onion and carrot.
Saute until soft.
Transfer to large bowl.
Mix stuffing and seasoning in separate bowl.
Measure out 1 1/2 cups.
Reserve remainder for topping.
Add mushroom soup, sour cream and stuffing to onion mixture.
Stir well.
Add zucchini.
Stir lightly.
Turn into ungreased 2 quart casserole.
Melt second amount of margarine in frying pan.
Add remaining stuffing mix.
Saute until browned.
Sprinkle over casserole.
Bake in 350F oven for 30 to 40 minutes.
