I turn to this recipe whenever I have an excess of zucchini and it never fails to make my hubby happy when it's on the menu. I tweaked the original recipe to cut down on fat and time. You could also add shredded carrot and substitute any kind of stuffing mix. Enjoy!
Combine zucchini, bell pepper and onion in 3-quart microwaveable casserole. Cover and cook on Full Power for 13 to 16 minutes, until crisp-tender. The vegetables may give off quite a bit of liquid; this is fine. Do not drain them.
Add the soup, sour cream, chicken and black pepper to the vegetables, carefully stirring to blend without breaking up the zucchini.
Next, fold in the stuffing mix and any flavor packet it may come with. (Some brands have the herbs/spices already mixed in.) Cover the casserole and heat on Full Power for an additional 7 to 10 minutes. The stuffing should absorb the moisture from the cooked vegetables and the soup and sour cream.