Zucchini Casserole

Have you ever grown a zucchini plant? They are prolific, to say the least. I mean, we only have one plant and it's already produced a zillion pounds of zucchini. Well, OK. We've only had three so far. Three really big zucchinis in about a week. But fortunately zucchini is yummy, and it's versatile too . . . zucchini bread, chocolate zucchini cake, zucchini cookies, grilled zucchini, zucchini pickles, zucchini pie . . .
(How many times can you use the word "zucchini" in one paragraph?)

But the one we eat the most often is zucchini casserole. I first had it at a family reunion when I was about 10, and I loved it. Actually, at age 10 I'm surprised I even tasted it. But since I did, and since I liked it even then, you know it must be good.

ZUCCHINI CASSEROLE

1 box stuffing mix (like Stove-Top Stuffing)
1 stick (1/2 cup) unsalted butter
3 cups julienned zucchini
1 carrot, grated
1/4 cup finely chopped onion
3/4 cup grated cheddar cheese
1/2 can cream of chicken soup
1/2 cup sour cream

Melt 3/4 of the butter. Mix the melted butter with 3/4 of the stuffing mix in a 9-inch square baking pan. In a separate, small bowl, mix the remaining butter and stuffing mix together; set aside.
In a large bowl, mix zucchini, carrot, onion, cheese, cream of chicken soup and sour cream together. Spoon the zucchini mixture over the stuffing that's in the pan.
Sprinkle the remaining stuffing mix over the top.
Cover pan with foil and bake at 350 for 25 minutes. Remove foil and continue baking for another 20 minutes.
Serve hot and yummy! :-)