For ALL that zucchini ~ here's an option that isn't a baked good

Zucchini Casserole

2lb or 6 c. sliced Zucchini
1 can Cream of Chicken Soup
1 c. shredded carrots
1 (8oz) box Stove Top Stuffing
1/2 c. melted butter
1 c. sour cream
1/4 c. chopped onions

In a sauce pan, cook sliced zucchini and chopped onions in boiling water for 5 to 10 min. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in zucchini and onions. Combine stuffing mix and melted butter. Spread 1/2 of stuff mixture in the bottom of an 11 x 7 or 13 x 9 pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing mixture over vegetables. Bake at 350* for 30 minuted or until heated through.

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