ZUCCHINI CASSEROLE TO DIE FOR
Its the time of year for zucchini and neighbors keep sharing their bumper crop with us. The problem is we don't like zucchini! I needed to find another venue other than zucchini bread and muffins. I came up with this recipe and it has been a smash hit with everyone!
Provided by MeredithRS
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- In a small bowl, combine cream of chicken soup and sour cream; set aside.
- In a large skillet, melt butter over medium-high heat.
- Add onion and sauté until soft.
- Add grated or diced zucchini and grated carrots.
- Stir frequently until zucchini is soft; about 5 minutes.
- In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed.
- Spread into a lightly greased 13"x9" baking dish.
- Bake at 350°F for 30 minutes.
- To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix.
- This dish is the only way I can get my family to eat zucchini!
- Hope yours enjoys it too!
Nutrition Facts : Calories 436.7, Fat 27.6, SaturatedFat 15.4, Cholesterol 65, Sodium 1079.5, Carbohydrate 40.8, Fiber 3.3, Sugar 9.4, Protein 8.2
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