Ingredients

• 2 lbs. zucchini (6 cups)
• 1/2 c. chopped green pepper
• 1/4 c. chopped onion
• 1/2 c. julienne carrots
• 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, and pepper in boiling salt water for 5 minutes – drain. combine soup and sour cream – stir in carrots. Fold in zucchini, pepper and onion. Combine melted butter with stuffing. Spread 1/2 stuffing mixture in a 12″×7 1/2″×2″pan. Put vegetable mixture on top and then remaining stuffing mixture. Bake 350 degrees for 25-30 minutes.

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