Zucchini Casserole

from Margaret. Barlow,  August 1996 & from Nancy Lindblad 2002. I like to use more stuffing mix and sometimes add quartered fresh mushrooms and browned loose breakfast sausage.

1 stick margarine, melted
1 package (8 oz.) herb seasoned stuffing mix
2 cups cubed zucchini
    Nancy's Version:  6 cups sliced zucchini Parboiled with onion in salt water for 5 minutes, and drain.
1 cup grated carrots
1 small onion, chopped
1 can cream of chicken soup
1 cup sour cream
Grated cheese

Combine melted margarine with stuffing and put in 8-by 10-inch baking dish, reserving 1 cup for topping.  Mix together zucchini, carrots, onion, soup, and sour cream.  Pour over stuffing. (Nancy's Version:  Cover bottom of a 12x7x2" baking dish with ½ of the stuffing mixture. Add zucchini mixture. ) Top with reserved stuffing and grated cheese.  Bake casserole in 350°F oven for 30 minutes.