Zucchini Casserole

Zucchini Casserole 1 T. bacon grease (you can use butter also) 2 med. zucchini, chopped 1 small onion, chopped 1 large carrot, shredded 10.5 oz. can cream of mushroom soup 2 T. heavy cream or milk 1/2 tsp. pepper 1/2 tsp. garlic powder 1 C. shredded sharp cheddar cheese 6 oz. box dry chicken stuffing mix 1 T. butter, melted Melt the bacon grease in a skillet over med. high heat, add in the zucchini, onion and carrot. Cook, stirring occasionally, for 5-6 minutes or until the zucchini becomes tender. Remove from the heat and stir in the soup, cream, pepper and garlic powder. Stir in the cheese and combine well. Stir in 3/4 of the stuffing mix and combine well. Pour into a 9x9, lightly greased baking dish. Combine the melted butter with the remaining stuffing mix and sprinkle over the top. Cover with tinfoil and bake in a 350 degree oven for 25 minutes. Remove and uncover, return to the oven for 5 minutes.