3/4 cup shredded carrot
1/2 cup chopped onion
6 T margarine
2-1/4 cup herbed stuffing cubes
1 can cream of chicken soup
1/2 cup sour cream
Cook zucchini in a little boiling salted water until tender. Drain. In saucepan cook carrot and onions in 4 T of the margarine until tender. Remove from heat and stir in 1-1/2 cup of the stuffing cubes, the soup and the sour cream. Gently stir in zucchini. Turn into 1-1/2 qt. casserole. Melt remaining margarine and add remaining cubes. Toss gently and top casserole. Bake uncovered at 350 for 30-40 minutes. Serves 6-8.
This is one recipe that I've been making for years. Even if you don't like zucchini, you'll like this. Want your kids to eat veggies? This is the one. Try it!
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