Special to the Tribune-Star
This is another recipe from Mary Hunter. I’ve tried this zucchini recipe and it was so good. We all liked it.
Husband Gene had carrots and green onions in his garden, so I used them. You can also use regular onions.
I have another recipe for Zucchini-Pineapple Bake that I use in the fall when there is an overabundance of zucchini, which I’ll share at a later date.
*Note: I put my cheese on top about 10 minutes before it is done. Let cheese melt and brown on top.
1 stick margarine, melted with 21⁄4 cups (1 package) chicken or herb flavor Stove Top stuffing (reserve 1 cup for topping)
• Mix together:
2 cups zucchini, cooked 10 minutes in salted water, drained
1 cup grated raw carrots
1 small onion, chopped
1 can cream of chicken soup
1 cup sour cream
• Mix all together.
• Stir in stuffing.
• Put into a 8- by 10-inch pan or 11⁄2-quart casserole dish.
• Top with reserved topping.
• Grated cheese may be added on top before baking 30 minutes in a 350-degree oven.
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.