Now if I was up to going somewhere, my sister-in-law is having a little BBQ at her place. We were to bring a dish to pass. My plan was to make my Zucchini Casserole, but I'm sure no one wants to eat anything that I have touched...But here is my recipe anyway...
6 cups sliced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream, lowfat
1 cup chopped onion
1 cup shredded carrots
1 (6 ounce) package herb-seasoned dry bread stuffing mix (I have used my own dried seasoned bread cubes here to reduce the sodium)
1/2 cup margarine, melted
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 margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden.