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Zucchini Casserole

 Zucchini is perfectly cooked in a deliciously creamy sauce, between two layers of crispy stuffing, in this comforting summer casserole.





Woooo, is it hot out. Everyone here tells us to quit complaining since winter and snow will be here in no time. I'm not complaining, I'm just making an observation. I LOVE summer! I love spending our days at the cottage getting some sun, canoeing and fishing . I just wish I'd stop burning already, LOL. 

Another thing I like about summer is all the fresh vegetables! I love that stores finally carry local produce. I love stopping by farm stands and supporting local farms. I love that we planted our own little garden this year.  I LOVE eating garden fresh veggies and fruit. I was super excited when we finally grew a HUGE zucchini in the garden about a week ago. 

A while back I stumbled on this zucchini casserole recipe. I snapped a picture of it, to make at a later date. With our delicious zucchini ready to be eaten,  I took the opportunity to finally make it.I really love how this casserole turned out. It was creamy, the zucchini was cooked tender crisp and the stuffing added a nice crunchy heartiness to it. This would make a great side dish, but I decided to serve this as a meatless meal, with some slice tomato on the side.






Zucchini Casserole

1 large zucchini (mine was about 6 inches long and 3-4 inches in diameter)
1 onion, roughly chopped
1 large carrot, grated
2 cloves garlic, grated
1 can cream of chicken soup (or homemade equivalent)
1 C sour cream (I ended up using Bison's French Onion Dip)
1 box stuffing mix
1/2 C butter

Preheat oven to 350 degrees.

Bring a large pot of salted water to a boil. Cut zucchini in half and then cut each half into 1/4 inch thick slices. Place zucchini and onion into boiling water and cook 5 minutes. 

In a large mixing bowl combine the cream of chicken soup, sour cream, garlic and carrot. Using a slotted spoon, remove zucchini and onion from the water and place into sour cream mixture. Toss to combine and set aside. 

In a separate bowl, combine the stuffing mix with the melted butter. Spread half the stuffing mixture into a 9 inch casserole dish. Top with the zucchini mixture and sprinkle remaining stuffing mixture on top. 

Bake for 20 minutes; until top is a deep golden colour. Let rest 10 minutes before serving.

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