Herbed Stuffing Zucchini Bake Recipe

1 stick (1/2 cup) butter, divided
5 medium size zucchini, washed and diced
1 or 2 regular carrots, finely diced
1 small onion, diced
2 1/2 cups herb seasoned dry stuffing, divided
1 can (10.5 oz) cream of celery soup
1/2 cup sour cream

Preheat oven to 350 degrees and butter a casserole dish.

In a large skillet, melt 4 Tbsp  of the butter, add the zucchini, carrot, and onion; cook, stirring, until vegetables are just starting to get tender, then remove skillet from heat.

Stir in 1-1/2 cups of the dry stuffing, the soup, and the sour cream, until combined well. then spoon into casserole dish.

In a separate saucepan, put the remaining 4 Tbsp butter, melt, then add the remaining stuffing and stir until well coated with butter. Sprinkle this mixture over the zucchini mixture in casserole.

Bake in preheated oven at 350 degrees for 30 minutes or until bubbling hot. Remove and let stand for 5 to 10 minutes before serving.

Will make 8 to 10 potluck size servings.