Do you have a garden in the summer with TONS of zucchini that you aren’t sure what all to make? Well, I don’t, but my Mom does. I think she send me home with six the length of my leg! If you are looking for new ways to use zucchini, you will love this! I love zucchini and this casserole is amazing!
6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
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, and onion.
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 and grated cheese.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.
This is one of my very favorite side dishes to make for parties and pot lucks. It seems to go over very well and people always ask for the recipe! I hope you give it a try!