Bring water to a boil. Add zucchini and onion. Boil about 5 minutes. Drain. Combine sour cream and cream of chicken soup; fold in zucchini and onion mixture. Set aside.
Pour margarine over crumbs. Spread 1/2 of crumb mixture in bottom of 13 x 9 x 2-inch pan. Pour zucchini mixture on crumbs. Top with remaining crumbs. Bake at 350F. for 30 minutes.
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|Serving Size: 1 Serving (575g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 217 (42%)|
|Amt Per Serving||% DV|
|Total Fat 24.1g||32 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 14.3mg||4 %|
|Sodium 813.7mg||28 %|
|Potassium 979.7mg||26 %|
|Total Carbohydrate 68.4g||20 %|
|Dietary Fiber 8.7g||35 %|
|Sugars, other 59.7g|
|Protein 10.5g||15 %|
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Calories per serving: 516
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