Zucchini Stuffing Casserole

• 3 c. zucchini, diced into 1/2-inch cubes
• 6 Tbsp. butter or margarine
• 3/4 c. shredded carrot
• 1/2 c. chopped onion
• 3 1/2 c. herbed stuffing cubes
• 1 (10 3/4 oz.) can condensed cream of chicken soup (undiluted)
• 1 (10 3/4 oz.) can condensed cream of celery (undiluted)

1. Cook or steam zucchini in boiling salted water, until just tender.
2. Drain.
3. In microwave casserole dish (1-quart size), melt 4 tablespoons of butter or margarine.
4. Add carrot and onion and cook until tender.
5. Stir in 2 1/4 cups stuffing cubes, soup and carrot/onion.
6. Mix into zucchini dish, stirring gently.
7. Melt remaining 2 tablespoons butter or margarine.
8. Add remaining 1 1/4 cups stuffing cubes to butter and toss gently.
9. Sprinkle cubes on casserole.
10. Bake in a 350u0b0 oven for 30 to 40 minutes, uncovered. Makes 6 to 10 servings.

zucchini, butter, carrot, onion, cubes, condensed cream, condensed cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=728146 (may not work)