Skip to main content

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.

Comments

Popular posts from this blog

No Yeast Old Fashion Cinnamon Rolls

 These delicious cinnamon sticky rolls have been in my family for over 40 yrs. No yeast is required, so you can whip up a batch of these in no time. Still tender, sticky sweet and delicious! Ever since I can remember Mom would make these as a special treat. It wasn't too often, but every once in a while, we'd come home to these no yeast cinnamon rolls, as an after school snack. Growing up, this is what I thought cinnamon rolls were. I wasn't aware that there was a yeast version of cinnamon rolls. As much as I LOVE the yeast version, this no yeast version seems to make an appearance more frequently here at home.  Since there is no yeast in the dough, it does not need to rise for 30 minutes before being rolled out and baked. When I worked in the retirement home the residents were always excited when I made these cinnamon rolls. They said it reminded them of their childhood. It was amazing seeing how happy a simple recipe could make them. I don't make these very often and

Black Forest Roll Cake

Light and fluffy cherry and whipped cream filling is rolled in an airy sponge cake. 13 years ago, I made a dinner that I was totally proud of. Not only did it taste wonderful, it looks fantastic too. I was so proud of myself that I took a photo, which I wanted to share with my friends and family. Only I didn't know how I could share it with everyone, at the same time. Then a thought came to me- a blog!!!  I've always been a foodie. While growing up, I'd often watch talk shows, just to see the cooking segments. I'd sit with a pen and paper, quickly jotting down ingredients and directions, to hopefully recreate recipes at home. I still remember a beet salad I begged my mom to let me make, asking her to buy raspberry wine vinegar for the dressing. It turned out to be something neither of us enjoyed, and up until a few years ago, Mom still had the vinegar in her cupboard.  I first started my first blog, Hun... What's  for Dinner?, as a way to share recipes with my famil

Peanut Butter Confetti Squares

 A mixture of peanut butter and butterscotch chips, coat colourful marshmallows, for a simple, fun and easy holiday treat! My family calls these Galettes Froides, but most people know these as confetti squares. My grandmothers would make these for Christmas, and Mom has been making these desserts at Christmas time, since I can remember. They've always been my favourite because of the use of the rainbow marshmallows. There's just something about the colours that make these looks so yummy. These squares couldn't be more simple to make and I love that they are no bake as well. Some people use regular white marshmallows, some people use chunky peanut butter and some people add coconut. I like them each and every way I can get them. It wouldn't be Christmas without these confetti squares making an appearance. Peanut Butter Confetti Squares 1 bag butterscotch chips 1/2 C smooth peanut butter 1/2 C flakes sweetened coconut 1/2 C unsalted butter (not margarine) 4 C rainbow colo