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.