Zucchini and Stuffing Casserole
4 zucchini small
6 tablespoons butter or margarine
3/4 cup carrot shredded
1/2 cup onion chopped
2 1/4 cups crouton herb-flavored croutons
1 10 3/4-ounce can cream of
en soup condensed
1/2 cup sour cream
Preheat oven to 350°.
Cut zucchini in half lengthwise, then slice crosswise into 1/2 -inch slices (you will need about 3 cups).
In a 10-inch skillet or 3-quart saucepan over medium heat, melt 4 tablespoons of the butter. Stir in zucchini, carrots, and onion. Cover and steam 3 minutes or until limp. Stir in 1 1/2 cups of the croutons. Remove from heat.
In a small bowl, stir soup and sour cream until blended. Stir into zucchini mixture until blended. Spoon into a deep 1 1/2 -quart baking dish.
Slightly crush remaining 3/4 cup croutons. Sprinkle over top of vegetable mixture. In a small saucepan, melt remaining 2 tablespoons butter and drizzle over crushed croutons.
Bake 30 minutes or until bubbly and heated through.
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