Ingredients
- 2 lb. zucchini
- 1/4 cup chopped onion
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded Cheddar cheese
- 1 stick margarine
- 1 pkg. herb-seasoned stuffing mix (Pepperidge Farm brand is especially good)
Directions
Melt butter and stir in crumbs until coated. Set aside. Slice zucchini with skins in thin circles. Cook until boiling with 1/4 cup of chopped onion. Boil 5 minutes and drain. Mix sour cream, soup and cheddar cheese. Add zucchini and onion. Place 1/2 of crumb mixture in the bottom of a buttered 9x13 inch pan. Pour in squash mixture and top with remaining 1/2 crumbs. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
