6 cups diced zucchini
1 (10 3/4 oz) can cream of mushroom soup
1 cup plain yogurt
1 cup chopped onion
1 cup shredded carrots
1 (6 oz) package herb-seasoned dry bread stuffing mix
1/2 cup butter (melted)
In a large saucepan over medium-high heat cook zucchini in lightly salted water until crisp-tender (about 5 minutes).
Drain and place in a large bowl. Stir in mushroom soup (still condensed), yogurt, onion, and carrots.
In a small bowl mix stuffing and melted butter. Spread half of stuffing mixture on bottom of a baking dish. Add the zucchini mixture and top with remaining stuffing mixture.
Bake at 350 degrees for 20 minutes or until top is golden brown
--Recipe submitted by Camille Kenyon