1. |
Cook onions and bite size pieces of zucchini until tender in small amount of water and then drain. |
2. |
Mix melted butter with stuffing mix and bread crumbs; reserve one cup of mixture. |
3. |
Mix stuffing mix with zucchini, onions and carrots. |
4. |
Put mixture in baking dish. |
5. |
Mix soup and sour cream and pour over zucchini mixture. |
6. |
Sprinkle with reserved stuffing mixture. |
7. |
Bake at 350 °F (175 °C) for 30-35 minutes. |
8. |
Note: my husband made it this way, I would make it with fat free sour cream and less butter. |