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Thursday, September 23, 1999 Tested by Karen Carlin
This time of year, who doesn't have a zucchini (or two or three) sitting around? This recipe provides one more way to use up your garden's surplus or a friend's generous gift.
The zucchini and carrots make the casserole a colorful dish, perfect for the harvest season. And the cooking vegetables fill the kitchen with a wonderful autumn aroma. The casserole is simple to put together -- dinner can be on the table in about an hour. Add a salad and rolls, and the meal is complete.
3 cups thinly sliced zucchini
Combine zucchini, onion, celery and carrots in saucepan. Cover with water and boil until soft (but not mushy). Drain well. Add soup and sour cream to mixture.
In another bowl, combine both packages from stuffing mix with melted margarine.
Put half of stuffing mixture on bottom of baking dish or 2-quart casserole dish. Add zucchini mixture. Top with remaining stuffing mixture. Cover and bake 30 minutes at 350 degrees. Makes 4 to 6 main-dish servings, 6 to 8 servings as a side dish.
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