Ingredients
4
4 servings
- •2 pounds sliced zucchini
- •0.25 cup chopped onion
- •1 (10.75 ounce) can condensed cream of chicken soup
- •1 cup sour cream
- •1 cup grated carrots
- •1 (6 ounce) package chicken-flavored dry bread stuffing mix
- •1 stick unsalted butter, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Cook zucchini and onion in boiling water for 5 minutes; drain well.
- Combine condensed soup, sour cream, and carrots in a large bowl. Stir in zucchini and onion until well combined. Set aside.
- Combine stuffing and melted butter in a medium bowl; spread 1/2 of the stuffing into the bottom of a 9x13-inch baking dish. Spoon zucchini mixture over stuffing, then top with remaining stuffing.
- Bake in the preheated oven until stuffing is golden brown, 25 to 30 minutes.
Nutritional Facts
Per 4 servings
- Calories: 478
- Carbohydrate: 18g
- Fat: 42g
- Fiber: 3g
- Protein: 11g
- Sugar: 8g
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