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Zucchini Dressing

Tender green zucchini slices and orange flecks of carrot give this casserole a pretty look. The stuffing stays nice and moist, while the topping gets crunchy.—Bernice Morris, Marshfield, Missouri
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    6-8 servings

Ingredients

  • 3/4 cup water
  • 1/4 teaspoon salt
  • 4 medium zucchini, cut into 1/2-inch slices
  • 2 medium carrots, grated
  • 1 medium onion, chopped
  • 6 tablespoons butter, divided
  • 2-1/4 cups seasoned stuffing croutons, divided
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/2 cup sour cream

Directions

  • In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside.
  • In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini.
  • Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

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