Zucchini Casserole

Where I live lots of people grow zucchini in their gardens.  I don't do a garden, but I had a friend give me two large zucchinis from her garden.  I decided to cook it up in a casserole.  Here is the recipe  I made up myself.

2 good sized zucchinis cubed, (about 4 cups)
1 can cream of celery soup
1/4 cup sour cream
2 Tbsp olive oil
1 cup chopped onion
1 small package stuffing mix, prepared according to package instructions.

Cut zucchini into bite sized pieces. Boil or steam until tender but not mushy. Saute the onions in the oil until they are translucent. Mix the soup, sour cream, onion and zucchini plus 1/2 cup of the stuffing together and put in a casserole dish.  Top with the rest of the stuffing.  Cover and bake for 1/2 hour at 350 degrees.  Remove the lid and bake another 10 minutes to brown the stuffing topping.

Lowfat Vegan version

Substitue simple white sauce for cream of celery soup. Cut out the sour cream and make the stuffing mix without added fat.  

Note, I tried this with the addition of 1/4 cup sun-dried tomatoes mixed in and I like it.