Sunday Dinner Zucchini Delight
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
zucchini
sliced |
|
| 1 | large |
onions
thinly sliced |
|
| 1 | large |
green bell peppers
diced |
|
| 8 | ounces |
sour cream
|
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 8 | ounces |
stuffing mix
|
|
| 1 | stick |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
zucchini
sliced |
|
| 1 | large |
onions
thinly sliced |
|
| 1 | large |
green bell peppers
diced |
|
| 231.2 | ml/g |
sour cream
|
|
| 1 | can |
cream of mushroom soup
undiluted |
|
| 231.2 | ml/g |
stuffing mix
|
|
| 113 | g |
butter
|
|
Directions
Cook zucchini, onion, and pepper until just tender and drain.
Combine sour cream and mushroom soup in a separate bowl.
Butter 10 inch baking dish .
Place half of the vegetable misture in dish; spread half of the sour cream/soup mixture over vegetables; cover with half stuffing mix.
Sprinkle with half of the melted butter (or margarine)
Repeat for second layer.
Bake at 350℉ (180℃) F for 25 minutes, or until bubbly and top is browned.
