Friday, May 29, 2009

Zucchini Carrot Casserole


Our garden is only in it's early stages but the squash is already overwhelming. This week I gave my brother's family a couple zucchini and yellow crookneck as well as two large grocery bags FULL to the three Kindergarten teachers at school and that doesn't include the supply we ate ourselves or what is sitting on the kitchen counter right now. I wonder if I'll have to start freezing grated zucchini in order to find a use for all of this.  

For dinner the other night I made this zucchini casserole as well as chocolate zucchini bread for dessert. My mom used to make this casserole when I was young. I found a couple variations that used stuffing mix instead of croutons or added other vegetables like bell peppers and tomatoes but I like this simple recipe just fine. This isn't a gourmet recipe nor is it a unique dish bursting with flavor. Instead, it's a simple way to get your kids to eat their veggies and it's rather flavorful for us adults too!

4 cups zucchini cut into 1 inch cubes (if your zucchini is larger then dispose of the seeds.)
1 stick butter or margerine
1 small to medium onion, chopped
1 cup shredded carrots
1 can cream of chicken soup
1 cup (8 ounces) of sour cream
1 box of seasoned croutons

Boil zucchini just until tender, drain. In a large skillet, melt butter. Add carrots and onion and sauté until tender.

Remove from heat and stir in sour cream and soup (right out of the can). Stir in the drained zucchini and half of the croutons and mix until croutons are coated. Pour into buttered 3 quart baking dish.

Top evenly with remaining croutons, cover with foil and bake at 350°F for 35-40 minutes or until hot.

*Most online recipes said to peel the zucchini first but I did not. 

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