I hate the word casserole, but I don’t know what else to call this, other than the name I found it under. Also, it looks ugly and not exactly “fresh and appetizing”, I know. It’s pretty good, really easy and generally healthy.
- 6 cups diced zucchini
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup sour cream
- 1/2 cup chopped onion
- 1 cup shredded carrots
- 1 (6 ounce) package dry bread stuffing mix
- 1/2 cup butter, melted
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes at 350, or until the top is golden brown.
Serves 8 (I halve the recipe for just our family). If you use the “light” soup, fat free sour cream (kind with the cow spots is our favorite) and light butter, it will come in at 4 Weight Watcher points per serving.