Zucchini Casserole

Here is another great recipe from my college roommate Jen. This is a vegetarian dish with a meat option.

Zucchini Casserole:
2lbs zucchini and/or yellow squash
1 box cornbread stuffing
1 can cream of celery soup
8 oz sour cream
2C shredded cheddar
1 can sliced water chestnuts

*optional chopped cooked chicken

Cook stuffing according to package directions. Boil sliced zucchini until tender. Drain. Mix all ingredients except 1C stuffing and 1/2C cheddar. Spread mixture in a greased 9x13 pan. Top with remaining stuffing/cheese. Bake at 350 for 20-30 min or until headed all the way through.