4 medium size zucchini, sliced 1/2 inch thick
3/4 c. pared and sliced carrots
2 1/4 c. Herbed Stuffing
1 (10 3/4 oz.) can cream of chicken soup
1/2 c. chopped onion (for me this is optional)
1/2 c. sour cream
6 Tbsp. butter or margarine
In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them. Cover pan and simmer about 15 minutes, or unitl vegetables are barely tender. Drain. In a large saucepan, saute onion in 4 tablespoons butter or marg. until tender. Stir in 1 1/2 cups of the herbed stffing, cream of chicken soup, and sour cream. Gently stir in zucchini and carrots. Preheat oven to 350'F. Lightly butter 1 1/2 quart casserole. Put mixture into casserole. Melt remaining butter in small saucepan; add remaining herbed stuffing to butter. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.
This is actually a recipe out of a ward cookbook. Gotta love those recipes! Enjoy!!