One of my favorite side dishes to go with BBQ chicken
Ingredients
6 to 8 cups peeled and cubed zucchini
1/2 medium onion diced
1 stick butter
8 oz Pepperidge Farm herbed seasoned cubed stuffing
1 can cream of chicken soup (I use reduced fat)
16 oz. sour cream (I used reduced fat)
1 cup shredded carrots
8 oz. shredded cheese (cheddar, co-jack or mozzarella)
Cook the zucchini and onions in salted boiling water for 6 to 8 minutes. Drain well
Melt butter and then stir in stuffing
Fold in carrots, soup and sour cream
Gently combine zucchini and onions with stuffing/soup/carrot/sour cream mix
Spray a baking dish with non stick spray
Bake at 350 degrees for 20 minutes
Add shredded cheese on top and bake for another 20 minutes
Let stand about 15 minutes before serving
Enjoy
Ingredients
6 to 8 cups peeled and cubed zucchini
1/2 medium onion diced
1 stick butter
8 oz Pepperidge Farm herbed seasoned cubed stuffing
1 can cream of chicken soup (I use reduced fat)
16 oz. sour cream (I used reduced fat)
1 cup shredded carrots
8 oz. shredded cheese (cheddar, co-jack or mozzarella)
Cook the zucchini and onions in salted boiling water for 6 to 8 minutes. Drain well
Melt butter and then stir in stuffing
Fold in carrots, soup and sour cream
Gently combine zucchini and onions with stuffing/soup/carrot/sour cream mix
Spray a baking dish with non stick spray
Bake at 350 degrees for 20 minutes
Add shredded cheese on top and bake for another 20 minutes
Let stand about 15 minutes before serving
Enjoy
