Do you have an over abundance of zucchini and summer squash from the garden? This great recipe is a tasty answer to your dilemma! This recipe reheats great and makes a good side or meat free meal!

Summer Harvest
The Governor’s Inn
Ludlow, VT

Gooseberry Patch In The Kitchen w/Family and Friends
pg. 166

2 onions, chopped
1-1/2 lbs. summer squash, chopped
1-1/2 lbs. zucchini, chopped
4 carrots, grated
2c. sour cream
4 T. chicken bouillon
12-oz. package cornbread stuffing
2 sticks sweet unsalted butter, melted

Preheat oven to 350 degrees. Steam onions, squash and zucchini until crisp-tender. In a large bowl combine carrots, sour cream and bouillon; add steamed vegetables and pour into greased baking pan. Mix stuffing and melted butter. Cover vegetable mixture with cornbread stuffing mixture. Bake for 45 minutes.