Orange Zucchini Casserole

Instructions

1. Step 1

   Preheat the oven to 190°C and set out the baking dish.

   Cookware: baking dish, oven

2. Step 2

   Bring a large saucepan of water to a boil over high heat. Add the carrots and cook until they begin to soften.

   Timer: 3 min (fixed)

   Ingredients used: 180.0 gr Carrot

   Cookware: large saucepan

3. Step 3

   Add the zucchini and onion, reduce to medium heat, and cook until just tender. Drain in a colander and leave for 5 minutes so excess moisture can escape.

   Timer: 10 min (fixed)

   Ingredients used: 150.0 gr Onion, 900.0 gr Zucchini

   Cookware: colander, large saucepan

4. Step 4

   Melt the butter in a small saucepan over low heat. Put the stuffing mix in a large mixing bowl, pour over the melted butter, toss well, and divide the mixture into two equal portions.

   Timer: 3 min (fixed)

   Ingredients used: 170.0 gr Seasoned Bread Stuffing Mix, 85.0 gr Unsalted Butter

   Cookware: Large Mixing Bowl, small saucepan, wooden spoon

5. Step 5

   Stir the condensed soup, sour cream, and black pepper together in a medium mixing bowl until smooth. Fold in the drained vegetables.

   Ingredients used: 300.0 gr Cream Of Chicken Soup, 1.0 gr Ground Black Pepper, 180.0 ml Sour Cream

   Cookware: Medium mixing bowl, wooden spoon

6. Step 6

   Spread one portion of the buttered stuffing mixture in the baking dish. Spoon the vegetable filling evenly over it, then cover with the second portion of stuffing.

   Cookware: baking dish, wooden spoon

7. Step 7

   Bake uncovered at 190°C until the filling bubbles, the center reaches 74°C, and the topping is crisp and golden. Rest for 5 minutes before serving.

   Timer: 30 min (fixed)

   Cookware: baking dish, oven