I’ve decided to continue in my quest to find things to make with zucchini. Last night I made this zucchini casserole for dinner. It was quite good, and really easy. I forgot to take a picture, but everyone knows what a casserole looks like, right? I got this recipe from the Good Housekeeping website.
- margarine or butter
- 1 small onion, diced
- 3 medium (about 10 ounces each) zucchini, cut into 1/4-inch-thick slices
- 2 medium carrots, peeled and shredded
- 1 can(s) (10 3/4 ounces) cream of chicken soup
- 1/2 cup(s) sour cream
- 1 bag(s) (8 ounces) herb-seasoned stuffing mix, coarsely crushed
- Preheat oven to 350 degrees F. Grease 13" by 9" glass baking dish.
- In 12-inch skillet, melt margarine or butter over medium heat. Add onion and cook until tender but not browned, about 5 minutes, stirring occasionally. Add zucchini and carrots and cook until zucchini is tender, about 8 minutes.
- Remove skillet from heat; stir in undiluted cream of chicken soup and sour cream until evenly mixed.
- Sprinkle half of stuffing mix in baking dish. Spoon zucchini mixture on top, then remaining stuffing mix. Bake 25 to 30 minutes until hot and bubbly.
I did make a few changes. Instead of a 13 by 9 dish I used an 8 by 8, but I still used the same amount of everything else. So I think if you use a 13 by 9 it just means your casserole won’t be filled all the way to the top (mine was pretty full). I also sprinkled some parmesan cheese on the top just because a casserole doesn’t seem finished without cheese. =)