What to do with all that Zucchini????

It is harvest and farmer's market time, and zucchini seems to be abundant this time of year.  What to do with all that zucchini, besides make some bread and fry it, I have a solution, make zucchini casserole.  Growing up my mom cooked lunch for all of us plus anyone helping us farm 6 days a week, and we had a garden that was constantly producing so we had this casserole a lot as a side or a main dish and it was always delicious.  I hope you enjoy it as much as my family does.

Zucchini/Squash Casserole

6 cups Zucchini or Summer Squash sliced thin

1/4 cup finely chopped onions

1 can cream of chicken soup

1 cup sour cream (8oz.)

1 cup shredded carrots

1 8 oz. package of herb stuffing croutons (ex. pepperidge farm like you would use at Thanksgiving)

1 stick of salted butter

In a pot or saucepan, cook zucchini and onions in boiling salted water for 6 minutes.  Drain.  Combine sour cream and cream of chicken soup, fold in carrots and drained zucchini and onions.  Melt the stick of butter and in another bowl add the butter to the stuffing croutons and combine.  Put half of the stuffing mix in the bottom of a greased baking dish (this makes a lot I would go with 9X13) top with cream mixture and cover with the rest of the stuffing mixture.  

Bake at 350 degrees for 25 to 30 minutes or until heated through and bubbly.