Summer Zucchini Casserole

• 2 pounds sliced zucchini
• 1/4 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup grated carrots
• 1 stick unsalted butter, melted
• 1 (6 ounce) package chicken-flavored dry bread stuffing mix

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil the zucchini and onion in water for 5 minutes; drain well.
3. In a medium bowl, combine the soup, sour cream and carrots.
4. Stir in the zucchini and onion and mix well.
5. In a separate medium bowl, combine the butter and stuffing mix.
6. Spread half of this mixture into the bottom of a 9x13-inch baking dish.
7. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
8. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

zucchini, onion, condensed cream, sour cream, carrots, unsalted butter, bread stuffing mix

Taken from allrecipes.com/recipe/summer-zucchini-casserole/ (may not work)