Saturday, July 11, 2009
What to Do With Zucchini: Part 1
O.k., friends, I'll admit this isn't the most photogenic food, but trust me--this casserole is so good. From the zesty dressing crumbs on top to the creamy filling, I love this stuff. The recipe calls just for zucchini, but you can add in some crookneck squash with wonderful results too. My husband has never been a zucchini or squash fan (unless it's shredded beyond recognition and hidden in zucchini bread or cake), but he loved this. And with zucchini season upon us, many of you will soon be up to your ears in zucchini--whether you planted some in your own garden or just have a neighbor who keeps trying to pawn them off on you. So why not think out of the zucchini-bread-box and try this casserole. You won't be sorry.
5-6 c. diced zucchini
1-2 c. grated carrots
1 t. dried onion
1 can cream of chicken soup
1 c. sour cream
1-2 c. grated cheese
1/2 c. margarine or butter, melted
8 oz. seasoned dressing crumbs
Cook zucchini, onion, and carrots in small quantity of water until barely tender. Add soup, sour cream, and cheese. Mix margarine with dressing crumbs. Fold half the crumbs into zucchini mixture. Put zucchini/dressing mixture in 9x13" pan. Sprinkle with remaining crumbs. Bake at 350 degrees for 30-45 minutes.