Serves: 6
Total Calories: 238

1 cup carrot shredded
1/2 cup onion chopped
6 tablespoons butter or margarine
4 cups zucchini shredded (about 4 small)
1 (1 7/8-ounce) package sour cream and chives sauce mix
1 tablespoon milk
1 cup seasoned stuffing mix

Preheat oven to 350°. In a medium skillet over medium heat, saute carrots and onion in 3 tablespoons of the butter or margarine for 5 minutes or until almost tender. Add zucchini. Increase temperature to medium-high and saute for 3 to 4 minutes or until zucchini is limp and crisp-tender. Remove from heat.

Stir in sauce mix and milk until blended. Transfer to a shallow 1 1/2-quart baking dish.

In a medium saucepan over medium heat, melt remaining butter or margarine. Remove from heat. Stir in stuffing mix until well coated. Sprinkle over top of zucchini mixture.

Bake for 30 minutes or until bubbly and top is browned.

Nutritional Facts:

Serves: 6
Total Calories: 238
Calories from Fat: 154

More Recipes from the Outdoor Dining And Grilling Cookbook:
Bourbon Street Baked Beans
Hobo Potatoes
Mixed Vegetable Packet
Swiss Green Beans
Zucchini Casserole