Kelly B. gave me this recipe. It is creamy and crunchy and the perfect way to use up all of those zucchini's from your garden.
6 cups zucchini, peeled and chopped into chunks
1-2 cups shredded carrots
1/2 cup chopped onion
1 can cream of chicken soup
16 oz. container sour cream
2 cubes butter
1 pkg. Stove Top Stuffing (chicken flavor)
Melt butter in saucepan. Pour in dry stuffing mix and saute for a few minutes until slightly browned and crispy. Set aside. Fill another saucepan with hot water and bring to a boil. Add zucchini, carrots and onion. Boil for 5 minutes. Remove from heat and drain veggies. Stir in the soup and sour cream. In a 13x9 pan, pour half of the stuffing mixture, top with veggie mixture and then sprinkle rest of the stuffing mixture on top. Bake at 350 degrees for 30 minutes.
*To make this a little less fattening, I have used only one cube of butter for browning the stuffing and have used low fat sour cream. It still tastes great. Low fat cream of chicken soup could also be used, but doesn't taste quite as good.
6 cups zucchini, peeled and chopped into chunks
1-2 cups shredded carrots
1/2 cup chopped onion
1 can cream of chicken soup
16 oz. container sour cream
2 cubes butter
1 pkg. Stove Top Stuffing (chicken flavor)
Melt butter in saucepan. Pour in dry stuffing mix and saute for a few minutes until slightly browned and crispy. Set aside. Fill another saucepan with hot water and bring to a boil. Add zucchini, carrots and onion. Boil for 5 minutes. Remove from heat and drain veggies. Stir in the soup and sour cream. In a 13x9 pan, pour half of the stuffing mixture, top with veggie mixture and then sprinkle rest of the stuffing mixture on top. Bake at 350 degrees for 30 minutes.
*To make this a little less fattening, I have used only one cube of butter for browning the stuffing and have used low fat sour cream. It still tastes great. Low fat cream of chicken soup could also be used, but doesn't taste quite as good.
No comments:
Post a Comment