Zucchini Casserole

6 cups chopped zucchini
1 onion chopped
1 cup sour cream
1 can cream of mushroom or cream of chicken soup
(chicken is the best)
1 cup grated carrots
1 8 oz box stuffing mix
½ cup butter
Simmer zucchini and onions for 5 minutes then drain. Combine sour cream, soup, carrots and then add zucchini. Mix the stuffing with the butter and put ¾ of the mix in a 9x13 baking pan. Place the zucchini mix over the stuffing and top with the remaining stuffing. Bake uncovered at 350 for 35 -40 minutes.

Stuffed Zucchini

1 large zucchini quartered lengthwise (or can use two or 3 smaller ones)
1 onion chopped
1 lb ground beef (can use 1 and ½ if serving larger number of people)
2 tsp salt
Dash pepper
1 clove garlic, chopped fine
1 tsp oregano
1 beaten egg
Sliced tomatoes
Cracker or bread crumbs
Parmesan cheese

Wash and quarter the zucchini, lengthwise. Cook in boiling salted water 10-15 minutes (until tender but NOT overcooked!). Saute onions, garlic and beef together. Add seasonings. Scoop out center pulp of zucchini and mash with a fork. Mix with beaten egg and then add the meat. Mix together. Spoon the meat mixture onto the cooked zucchini shells. Layer sliced tomatoes on top and sprinkle with bread crumbs and parmesan cheese. Bake at 350 for 30 minutes til heated through.
**Can add partially cooked rice to the meat mixture if desired. **