Recipe: ZUCCHINI WEEK: CREAMY ZUCCHINI CASSEROLE | Idaho Statesman

With summer heat bearing down on so many back yard gardens, zucchini is about the only crop thriving. This week, we'll share ideas for turning zucchini into something zu-yummy. Today's recipe comes from Good Housekeeping's website.

INGREDIENTS

6 tablespoons margarine or butter

1 small onion, diced

3 medium (about 10 oz. each) zucchini, cut into 1/4-inch-thick slices

2 medium carrots, peeled and shredded

1 can (10 3/4 oz.) cream of chicken soup

1/2 cup sour cream

1 bag (8 oz.) herb-seasoned stuffing mix, coarsely crushed

For directions on assembling this recipe, follow this link.

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