Ingredients
- 12-16 ounces stuffing mix (Stove Top brand, preferred)
- 6 tablespoons butter, melted
- 6 - 8 cups zucchini, sliced
- 2 cups onions, diced
- 3 tablespoons butter
- 1 1/2 cups carrots, grated
- 1 - 1 1/2 cups sour cream (I use low fat with no loss of flavor)
- 10.75 ounce cream of mushroom soup (1 can) - cream of chicken can also be used
- 3/4 cup cheddar or pepper-jack cheese, freshly grated - See Note
- 2-3 tablespoons Parmesan, grated (optional) - See Note
- Freshly ground black pepper, to taste
How to Make
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Step 1: Coat a 9 x 13 casserole dish with cooking spray or butter.
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Step 2: Mix the stuffing mix with melted butter and place half of the mixture into the prepared dish, lining it evenly. Set the remaining half of the stuffing aside.
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Step 3: To a skillet over medium-high heat, saute the zucchini slices and onion in the 3 T of butter until the zucchini and onions are tender and the zucchini is spotted golden here and there. Place the zucchini mixture evenly over the stuffing in the casserole dish.
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Step 4: In a bowl, mix the grated carrots, sour cream, cream of mushroom or chicken soup, and cheese (if using); spread evenly over zucchini. Sprinkle the remaining stuffing mix over the top of the zucchini. Cover with aluminum foil.
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Step 5: Bake at 350-degrees F for 40 - 55 minutes or until done. During the last 10 or so minutes of baking, remove the aluminum foil to brown top.
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NOTE: If you want to save on calories, you can omit the cheeses completely, but the cheese gives it another flavor dimension
We hope you enjoy this recipe!
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