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Loaded Zucchini Casserole



  • 6 cups zucchini, sliced
  • 1/2 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded cheese
  • 1 (8 ounce) package herb seasoned stuffing
  • 1/2 cup melted butter
  • Salt and pepper to taste


  1. Boil zucchini and onion in salt water for five minutes, then drain.
  2. Combine soup, sour cream; mix together.
  3. Combine zucchini and onion mixture with soup and sour cream mixture.
  4. Combine melted butter and stuffing mix.
  5. In a cake pan, add one-half of the stuffing mix, pressing lightly into pan to form a crust. Add the zucchini mix, cheese, and remaining stuffing on top of zucchini.
  6. Bake at 350 degrees F for 30 minutes.

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