My ALL-TIME Favorite Zucchini Casserole

I'll have you know that I carried these zucchini's on my lap for a 10 hour drive- that is how much I love zucchini. They were just coming on in my parents garden and I had to snag a couple before I left. So what I am saying is that the VERY uncomfortable car ride was made worth it by this....

I promised zucchini recipes and here they are! I tried this one out when we were first married almost 7 years ago, and we both loved it. It is just the perfect casserole! Then I lost it in the abyss... but I've recently resurrected it, and it is BETTER THEN EVER! I've tried several zucchini casseroles, but they just haven't topped this one. It's creamy, rich, healthy, and DELICIOUS all in one big casserole dish. Feeds a big crew, and it's an EXCELLENT way to sneak in the zucchini. (My mom gave me this one a while back- she got it from a Zucchini Relief Society activity.) It even makes great left-overs! :)

Zucchini Casserole
1 lb beef (or turkey burger)
1 large onion, chopped
salt and pepper to taste
2 cup (or more) finely chopped zucchini
1-2 cups shredded carrots (about 3 carrots)
1 can cream of chicken
1/2 sour cream1 box stove top stuffing mix

In a large pan, brown burger. (Drain if it has a lot of fat- that is why I prefer turkey burger though- a lot less fat.) Add onion, salt and pepper, zucchini, and carrots. Cook on medium-high heat stirring frequently. When veggies are tender, stir in sour cream and cream of chicken. Transfer mixture into a casserole dish. Meanwhile, prepare stove top dressing according to package directions (I usually do it in the microwave because it is faster.) Spread prepared stuffing over the top of casserole. Bake at 350 for 20-30 minutes or until bubbly.