This is our family’s favorite way to eat zucchini. It always gets rave reviews whenever I take it to potlucks. Serve it with sliced tomatoes from the garden and you have a complete and filling meal.
4 C sliced zucchini
1 C slice onions
1 C sliced carrots
1 can cream of chicken soup
½ C sour cream
2 C grated cheddar cheese
3 C seasoned bread stuffing
4 Tbsp butter, melted
Preheat oven to 350°. Set aside ½ of the cheese, ½ of the bread crumbs and butter.
Mix everything else together in a large bowl and pour the mixture into a 9X13 glass dish. Cover with foil and bake for 30 minutes.
Meanwhile, toss the remaining bread crumbs with the melted butter. When casserole has cooked 30 minutes, remove the foil, sprinkle on remaining grated cheese and top with remaining bread crumbs. Return to the oven to bake another 10-15 minutes, until the bread crumbs are toasted a nice golden brown.
Like this recipe?
If you liked this recipe there’s more where that came from. Check out my ebook Z is for Zucchini in the PHC store. Over 90 recipes from salads to dessert using this amazing and easy-to-grow vegetable.