Zucchini-Stuffing Casserole
Dear SOS: Here is the zucchini casserole recipe that I think Liz Horvath was requesting (Culinary SOS, Aug. 15). I have brought it to many potluck dinners, and it’s always a big hit. As you can see, it was printed in the Times on March 23, 1978.
Sue Urfrig
Beverly Hills
Dear Sue: You were not the only one to write in with this recipe. We had lots of letters from readers, offering help. That’s why we call it SOS.
Heat the oven to 350 degrees.
Cook the zucchini in boiling salted water until crisp-tender, about 10 minutes. Drain.
Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.
Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.
Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.
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