Ingredients

• 2 lb. zucchini (6 cups)
• 1/2 c. chopped green pepper
• 1/4 cup chopped onion
• 1 carrot julienne
• 1 can cream of chicken soup
• 1 cup sour cream
• 8 oz. Pepperidge Farm stuffing
• 1/2 cup melted butter

Directions

1. Cook zucchini, onion, pepper and carrots in boiling salt water for 5 minutes. Drain.

2. Combine soup and sour cream. Stir in vegetable mixture.

3. Combine melted butter with stuffing.

4. Spread 1/2 stuffing mixture in a 12″×7 1/2″×2″ pan. Put vegetable mixture on top and then remaining stuffing.

5. Bake at 350 degrees for 25-30 minutes.

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