- 2 lb. zucchini
- 1/4 cup chopped onion
- 1 cup sour cream
- 1 can cream of chicken soup
- 1 cup shredded Cheddar cheese
- 1 stick margarine
- 1 pkg. herb-seasoned stuffing mix (Pepperidge Farm brand is especially good)
Melt butter and stir in crumbs until coated. Set aside. Slice zucchini with skins in thin circles. Cook until boiling with 1/4 cup of chopped onion. Boil 5 minutes and drain. Mix sour cream, soup and cheddar cheese. Add zucchini and onion. Place 1/2 of crumb mixture in the bottom of a buttered 9x13 inch pan. Pour in squash mixture and top with remaining 1/2 crumbs. Bake at 350 degrees F for 30 minutes.
By Robin from Washington, IA
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