Zucchini Casserole II Recipe

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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 in the preheated oven or until the top is golden brown.