Zucchini-Stuffing Casserole

Recipe Ingredients

4		Zucchini - sliced 1/3" thick
1/2 cup	118ml	Boiling salted water
6 tablespoons	90ml	Butter
1/2 cup	31g / 1.1oz	Chopped onion
3/4 cup	82g / 2.9oz	Shredded carrots
2 1/4 cups	533ml	Herbed bread stuffing cubes
1		Cream of chicken soup - (10 3/4 oz)
1/2 cup	118ml	Sour cream

Recipe Instructions

Heat the oven to 350 degrees.

Cook the zucchini in boiling salted water until crisp-tender, about 10 minutes. Drain.

Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.

Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.

Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.

This recipe yields 6 to 8 servings.

Each serving: 358 calories; 1,136 mg sodium; 44 mg cholesterol; 20 grams fat; 11 grams saturated fat; 39 grams carbohydrates; 7 grams protein; 2.98 grams fiber.

Source:
The Los Angeles Times, 08-29-2001

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