Summer Zucchini Casserole

Ingredients

• pound sslice d zucchini
• 1/4 cup chopped onion
• (10.5 ounce) can condensed cream of chicken soup
• cup sour cream
• cup grated carrots
• (6 ounce) packagechicken-flavored dry bread stuffing mix
• stickunsalted butter, melted

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Bring a large pot of water to a boil. Cook zucchini and onion in boiling water for 5 minutes; drain well.
3. Combine condensed soup, sour cream, and carrots in a large bowl; stir in zucchini and onion until well combined. Set aside.
4. Combine stuffing mix and melted butter in a bowl; spread ½ into a 9x13 inch baking dish. Spoon zucchini mixture over stuffing; top with remaining ½ stuffing mixture.
5. Bake in the preheated oven until stuffing is golden brown, 25 to 30 minutes.