Description
A staple for your morning work or school commute.
Ingredients
Scale
- 2 lb diced zucchini
- 1 medium onion, chopped
- 1 tbsp olive oil
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup grated carrots
- 1 package chicken-flavored dry bread stuffing mix
- 1 stick unsalted butter, melted
Instructions
- Preheat oven to 350 degrees.
- Sauté diced zucchini and onion in 1 tablespoon of olive oil until softened.
- Combine condensed soup, sour cream, and carrots in a large bowl. Stir in zucchini and onion until well combined. Set aside.
- Combine stuffing and melted butter in a medium bowl. Place a spoonful of stuffing into each muffin tin and top with some of the zucchini mixture, then top with remaining stuffing.
- This can also be made in a 9 x13 casserole dish if you do not want to make individual servings.
- Bake in the preheated oven until stuffing is golden brown, 25 to 30 minutes.