I love veggies...

This recipe was originally given to me by a high school boyfriend's step-mom. She also made the most amazing cheesecake...I never got that recipe from Gail, however... But, I love vegetables and this is one great use for fresh garden zucchini.

Zucchini Casserole

2 lbs. zucchini, diced into cubes
1/2 a small onion, minced
1 c. carrots, grated
1 can cream of chicken soup
1/2 stick butter, melted
1 box Stove Top Stuffing
1 c. sour cream

1. Heat oven to 350.
2. Butter the bottom of a 9x13 baking dish. (or other large casserole dish)
3. In a large bowl, microwave zucchini, carrots and onion for 5 minutes on high to pre-cook them.
4. Mix sour cream and soup into vegetables. Set aside.
   
5. In separate bowl, melt butter in microwave; stir in stuffing crumbs.
6. Spread HALF of the stuffing crumbs in an even layer on bottom of baking dish.
7. Layer all of the vegetable mixture on crumbs.
8. Top with remaining stuffing crumbs.
9. Bake 25 to 30 minutes until sides are bubbly.

NOTE: Options include using a different flavor of soup; adding more veggies (I love fresh mushrooms!); topping with shredded cheese. I suppose if you were to add some type of meat to this, it could be served as a main course.