1/2 cup butter or marg.
4 Zucchini, 7" long
1 cup grated carrot
1 cup chopped onion
10 oz. condensed cream
of mushroom soup
1/2 cup light cream or
milk
1 tsp instant chicken
bouillon powder
1 cup prepared bread
stuffing crumbs
1/4 tsp salt
2 Tblsp butter or marg.
1/2 cup prepared bread
stuffing crumbs.
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Melt first amount of
butter in frying pan.
Slice unpeeled zucchini
1/4" thick. Saute zucchini
slices, carrot and onion
until tender. This will
need to be done in batches.
Add more butter if necessary.
Stir in soup, cream, bouillon
powder, first amount of crumbs
and salt. Transfer to a 2 qt.
baking dish.
Melt remaining butter in small
saucepan. Stir in remaining
crumbs. Scatter over top. Bake
uncovered in 350 deg. oven for
about 25 minutes. Serves 8.
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