Zucchini Casserole
Posted
Thu, 06/05/03
Since we should be inundated with zucchini from our garden later this summer, I've been looking around for recipes using the vegetable. Zucchini Bread is a good standby, but I want to prepare the zucchini in a main dish somehow. Little did I realize, a recipe was waiting in my own work space.
A few weeks ago I mentioned the college cookbook coming to the fore, but last night I spent a little time really looking through it. Lo and behold I found a recipe for Zucchini Casserole (page 238) from Norma Jean Martinek, who works in Student Services at SCC.
The dish is simple and quick. It has the ear-markings of a wonderful main meal (or even a side dish):
Zucchini Casserole
6 C zucchini, sliced
In a skillet, cook the zucchini and onions for five minutes; drain. Fold in the chicken soup, sour cream and carrots. In a bowl, combine 1/2 cup of the butter with prepared herb dressing. Spread half the dressing on the bottom of a casserole dish, and then add the zucchini mixture. Place the remaining dressing on top. Bake at 350-degrees F for thirty minutes. Serve.
It will make a delicious yet cool main meal during the summer months. I definitely plan to utilize our garden zucchini.
Tags: Casseroles;
Vegetables
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