Zucchini Casserole

1. 1

   Cut unpeeled zucchini into bite size pieces.

2. 2

   Parboil about 8 minutes.

3. 3

   Drain well; set in all ingredients with zucchini.

4. 4

   Mix well and set aside.

5. 5

   In separate bowl, mix 1 small package Pepperidge Farm Herb stuffing (just as it comes in package) and 1 stick melted butter or margarine.

6. 6

   In a 9 x 13-inch casserole, alternate layer of half of stuffing mix, layer of squash mixture. Use remainder of stuffing on top.

7. 7

   Sprinkle paprika and Parmesan cheese on top.

8. 8

   Bake in 325u00b0 oven for 45 minutes.

9. 9

   Note:

10. 10

    This can be made ahead and frozen for future use.

11. 11

    Just heat in 350u00b0 oven for 1/4 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.