Monday, June 21, 2010

Zucchini Casserole To-Die-For (PMS)

I know my sisters have generous neighbors with gardens and more than likely they've found zucchini or other summer squash on their doorsteps in the past and had no idea what to do with them. I used to be included in those ranks before I became a cooking junkie and food-blogging-meth-head. When we were growing up and my mom got zucchini from our neighbors, the only thing she knew to do with them was bake zucchini bread (YUM) or zucchini pancakes (Not so much yum.) With zucchini season just around the corner, I'm offering my sibs (and you!) this zucchini recipe that truly is "to die for." It's easy and it uses readily available boxed and canned ingredients which are the prerequisites for Pacifying My Sisters (PMS).

If you'd like to make this casserole a complete meal, add in a cup or two of seasoned, cooked, cubed chicken breast meat.

Zucchini Casserole To Die For (Adapted from Recipezaar)

6 cups shredded zucchini ( used a combination of zucchini and yellow summer squash)
1 cup shredded carrot
1 cup diced onion
4 TBSP butter
1/4 cup olive oil
2 cloves of garlic, minced (or 1/2 tsp garlic powder)
1 (10 3/4 ounce) can cream of chicken soup (I used Campbell's Healthy Request)
1 cup sour cream (I used fat free sour cream)
1 (8 ounce) box of cornbread stuffing mix (you can use regular stuffing mixed if desired, but I think the cornbread really adds extra flavor to this dish)

In a large bowl combine the chicken soup and sour cream. Set aside. Spray an 8 X 8 inch casserole dish with cooking spray. Preheat oven to 350 degrees.

In a large skillet, heat the olive oil and butter over medium heat. Add the zucchini, carrot and onion and season with salt and pepper. Saute until veggies are softened, 8-10 minutes. Add the garlic and saute for another minute or two. Remove pan from heat and let cool slightly.

Combine veggies with sour cream/soup mixture and add the stuffing mix. Stir well to combine all. Place stuffing in prepared pan. Bake for 30-40 minutes.

22 comments:

Julie said...

I just bought zucchini at the Farmer's Market. I was going to make bread with one of them. :) You've inspired me to make something new! Thanks.

Moogie said...

Girl... I love the recipe and especially in your fancy shmancy dishes.

Pam said...

That does sound good. I'm so glad you've become a food-blog-meth-head!

The Fajdich Times said...

Zucchini is a favorite of mine for the summer. Your recipe sounds wonderful:)

Blackberry Cottage said...

This post made me smile! I just cried the blues on my blog last week about not being able to give the stuff away - so I ended up making casseroles. Glad to know I'm not alone!
Susan

Grumpy and HoneyB said...

Always looking for new ways to cook zucchini here! Thanks!

Nanan said...

I think I could actually get William to eat zucchini with this if I didn't tell him this zucchini, but carrot/chicken/cornbread casserole - yeah - that's what I'll do!!!!

Megan said...

Ooh... sounds like a really great recipe. I can't wait to pick up zucchini at the farmers' market.

June said...

Wow Mags - this looks like great beach food, particularly with chicken added. Thanks Mags

Sue Sparks said...

Whoa, this looks wonderful! Our garden always has an abundant supply of zucchini, and now I have a new recipe:) Thanks!

Dana said...

Wow! This is a fantastic recipe! Thank you for sharing. I'm always looking for new ways to enjoy zucchini :)

Looking forward to your updates!

eula said...

this recipe is delicious! i just made it tonight for dinner. thanks!!

Mags said...

So glad you enjoyed it Eula!

HanaĆ¢ said...

Yum, that looks tasty. I love zucchini anything!! Thanks for sharing the recipe!

Mary said...

This looks incredible! I can't wait to try this - thank you!

xxMK
Delightful Bitefuls

Kevin said...

This sounds like a tasty zucchini casserole! I like the use of the cornbread stuffing in it.

Sarah said...

looks good but this has over 400 calories in one serving--if you consider one dish to have SIX servings. Too much!

Mags said...

Sarah: I'm assuming you got that caloric count from Recipezaar. I lightened it considerably by using fat free sour cream. And I also used only half the amount of butter called for and replaced the rest with olive oil to at least make it more heart healthy. You could eliminate the butter all together and use just the olive oil for further reduction in calories. I have made it this way before and it doesn't lose too much richness. Thanks for commenting!

Jen @ My Kitchen Addiction said...

This looks great! We've started getting zucchini in our CSA boxes already, so I'm ready for some new zucchini recipes!

Jamie Hayworth-Chin said...

I'm an Indiana girl, transplanted to California:) I recently made your zucchini casserole and it was "excellent" (quote from my husband). thanks!

Mags said...

Jamie: Thanks for reporting back that you enjoyed this recipe!

Anonymous said...

This is sooo going to be a recipe for my Bunko group this month!! Thank you.