Recipe: Zucchini Casserole

It is summer, and if your garden is anything like mine you have enough zucchini to feed an army. If not, the farmers markets have them in abundance, and they’re very inexpensive right now.

This recipe was originally given to me by my niece and has been used by our family for years. It is the one all the kids ask for when they leave home and start cooking for themselves. I have made a few adjustments to make it even more vegetarian (healthy). In our house it is the main course and always served with cranberry sauce.
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Ingredients:

3 c. cubed zucchini (do not peel)

3 lg. carrots, shredded

1/2 c. chopped onion

1 can cream of mushroom or celery soup

1 c. Sour Supreme imitation sour cream

1/4 – 1/2 c. margarine or organic butter (you decide which you think is the healthier choice)

1/2 bag Pepperidge Farms Herb Flavored Stuffing Mix (The original recipe calls for 1 box of Stove Top Stuffing Mix, but they all contain chicken broth, so I don’t use it)

LIGHTLIFE Chick’n Style Strips, 1/2 package,  chopped (optional)*

Method:

Stir fry the zucchini, carrots, and onion until just tender (do not add water as zucchini is very moist). Set aside.

In a bowl mix together the soup and imitation sour cream.*If you are using the optional Chick’n Strips add those to the bowl now and gently stir. (It’s good with or without them).

In a pot melt the margarine (or butter), remove from heat, and add stuffing mix.  Toss to coat.
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In a glass casserole dish layer:

1/2 stuffing mixture

the zucchini stir-fry mixture

the soup/ imitation sour cream mixture

the remaining 1/2 stuffing mixture

Bake at 350 degrees for 25 – 30 minutes

This recipe may be doubled for a crowd — just bake it a little longer.

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4 thoughts on “Recipe: Zucchini Casserole

  1. Yeah, even though I couldn’t stand eating zucchini when I was very little (I’m sure you remember). Now, it falls in my nostalgic comfort food recipe category. It is very yummy 🙂 You have a good zucchini recipe too. In fact, you have a lot of good zucchini recipes.

    I could never understand why you always tortured us with zucchini, until one day I magically liked it.

  2. Yay!!! you grew up! I knew that one day you would love love zucchini — it’s such a versatile vegetable, and almost tasteless. I used to hide it in everything, and you kids never knew (or did you?)

  3. If you don’t want to use cream of mushroom or celery soup (or you don’t have any on hand) you can substitute one can of cannellini beans (drain and rinse if desired, then add 8oz. water) pureed in the blender until creamy. Add more water if necessary, and proceed with recipe.

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