Serves: 8
Total Calories: 313
1. Toss 3/4 cup of the KELLOGG'S Stuffing Mix with the 2 tablespoons melted margarine. Set aside for topping.
2. In large saucepan, cook zucchini in lightly salted water until tender, about 5 minutes. Drain.
3. Melt the 1/4 cup margarine in large saucepan. Add carrots and onions. Cook over low heat until tender, stirring frequently. Remove from heat. Add the remaining 1 1/2 cups stuffing mix, soup, sour cream, pimiento, salt and pepper. Mix thoroughly. Stir in cooked zucchini squash. Spread in ungreased 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Top with reserved stuffing mix.
4. Bake at 350°F about 35 minutes or until thoroughly heated and bubbly. Serve hot.
This Herbed Zucchini Bake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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