Ingredients
6 c. peeled and sliced zucchini
1/2 c. chopped onions
1 c. cream of chicken soup
1 c. shredded carrots
1 c. dairy sour cream
8 oz. pkg. stuffing mix
1/2 c. butter or margarine, melted
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Create vegetable noodles — zucchini, sweet potato, beet
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Create vegetable noodles — zucchini, sweet potato, beet
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In saucepan, cook zucchini and onions in boiling water for 5 minutes. Drain well. Combine soup and sour cream. Stir in carrots and onion and zucchini mixture. In bowl, combine stuffing mix and butter. Spread 1/2 of mixture in bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable mixture over stuffing mix. Sprinkle rest of stuffing over top. Bake at 350° for 25 to 30 minutes. May add sausage to stuffing, if desired. Also may top with shredded cheese before serving.