Serves: 6
Total Calories: 202
Preheat oven to 350°.
Cut zucchini in half lengthwise, then slice crosswise into 1/2 -inch slices (you will need about 3 cups).
In a 10-inch skillet or 3-quart saucepan over medium heat, melt 4 tablespoons of the butter. Stir in zucchini, carrots, and onion. Cover and steam 3 minutes or until limp. Stir in 1 1/2 cups of the croutons. Remove from heat.
In a small bowl, stir soup and sour cream until blended. Stir into zucchini mixture until blended. Spoon into a deep 1 1/2 -quart baking dish.
Slightly crush remaining 3/4 cup croutons. Sprinkle over top of vegetable mixture. In a small saucepan, melt remaining 2 tablespoons butter and drizzle over crushed croutons.
Bake 30 minutes or until bubbly and heated through.
This Zucchini and Stuffing Casserole recipe is from the Farmer's Market Cookbook. Download this Cookbook today.
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