2 or 3 zucchini to equal 4 c.
2 lg. carrots
1 lg. onion
1 can cream of chicken soup
1/2 c. sour cream
1 box Brownberry or Stove Top stuffing mix
1/3 c. butter, melted

Clean seeds out of zucchini, cut into quarters and measure 4 cups. Grate carrots and the onion. Put 1 tablespoon olive oil in a skillet and saute the zucchini until it begins to soften.

Mix all other ingredients together, but keep out 3/4 cup stuffing mix to sprinkle on top of casserole. Add the sauteed zucchini to mixture and combine. Place in a greased 2-quart casserole. Sprinkle remaining stuffing on top. Bake at 350 degrees for 30 minutes.

NPS