Spray a 13”x9” baking dish with Pam or grease with shortening.
Rinse and dice zucchini, place in a glass 4-cup measuring dish and sprinkle with a ¼ cup of water. Cook in the microwave until the zucchini is slightly softened, but not fully cooked. About 4 minutes. Drain water and set aside.
In a large bowl combine 1 ¼ cups seasoned stuffing mix and melted butter. Mix in carrots, onion, sour cream and cream of chicken soup. Add drained zucchini and stir.
Spread veggie and stuffing mixture in the baking dish and top with remaining 1 cup of seasoned stuffing mix and top with pepper.
Cover with foil and bake for 20 minutes, remove foil for remaining 20 minutes or until the mixture is bubbling around the edges and the stuffing on top is hot and lightly browned.
Total baking time, about 40-45 minutes.
Use any extra zucchini that you didn't need for the recipe to create spiralized zucchini "noodles." Place the zucchini curls on top of the stuffing for the last 20 minutes of baking time. The zoodles, as they are called, add a colorful garnish to the topping,
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