Evelyn’s Zucchini Casserole

• 6 zucchini
• 1/2  package of Pepperidge Farm stuffing
• 2  T  mayonnaise
• 1  T  oil
• 1 large onion
• 2 eggs beaten
• 1 can creamed mushroom soup
• 1/2  stick margarine

Wash and slice zucchini and onion.  In sauce pan saute together with 1  T  oil.  Set aside.

Grease a glass casserole, place 1/2 of the stuffing in the bottom.  Add zucchini and onion: egg and mayonnaise that has been beaten together.  Fold in until all is mixed well.  Pour soup over top.  Sprinkle remaining stuffing over top.  Cut pats of margarine on top.  Bake at 300 degrees for 45 minutes.