Summer Zucchini Casserole with Ham

I meant to post this recipe last week, but I forgot. This is what I made with my leftover Easter ham. After dinner my husband said, "You need to make this every time we have leftover ham." Winner! This was originally a meatless dish that called for 2lbs. of zucchini instead of 1lb. It would also be good with chicken, or other flavors of stuffing (I like cornbread).

Summer Zucchini Casserole with Ham

adapted from allrecipes.com
1 pound zucchini, sliced or chopped (whichever you prefer)
1/4 cup chopped onion
2 cups chopped ham
1 (10.75 ounce) can cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry stuffing mix

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil the zucchini and onion in 1/2 cup of water for 5 minutes; drain well.
3. In a medium bowl, combine the ham, soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
4. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 3 quart baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
5. Bake at 350 degrees for 25 to 30 minutes, or until stuffing is golden brown.

Serves 8