Zucchini is perfectly cooked in a deliciously creamy sauce, between two layers of crispy stuffing, in this comforting summer casserole.
Woooo, is it hot out. Everyone here tells us to quit complaining since winter and snow are only 17 weeks away. I'm not complaining, I'm just making an observation. I LOVE summer! I love spending our days at the beach, getting some sun, while the kids play in the water. I just wish I'd stop burning already, LOL.
Another thing I like about summer is all the fresh vegetables! I love that stores finally carry local produce. I love stopping by farm stands and supporting local farms. I love eating garden fresh veggies and fruit. I was super excited when my mother in law dropped off a HUGE zucchini about a week ago. While visiting her in the U.S, my sister in law had shared a zucchini casserole recipe that she was planning on trying. I quickly took a photo of the recipe, so I could make it at home; it sounded so good. So when my MIL brought us the zucchini, I knew the casserole would be in our near future.
Now mind you, if we didn't have central air, I don't think the casserole would have happened. Though I try not to run the air too often, some days (like everyday this week) it's too unbearable and we have it on. Maybe even without having a cool house I would have made it. I used my toaster oven, so it didn't generate as much heat as the big oven would have. I really love how this casserole turned out. It was creamy, the zucchini was cooked tender crisp and the stuffing added a nice crunchy heartiness to it. This would make a great side dish, but I decided to serve this as a meatless meal, with some slice tomato on the side. Mr B LOVED it, while my picky eater Queenie opted for cereal. I guess you can't win them all, LOL.
1 large zucchini (mine was about 6 inches long and 3-4 inches in diameter)
1 onion, roughly chopped
1 large carrot, grated
2 cloves garlic, grated
1 can cream of chicken soup (or homemade equivalent)
1 C sour cream (I ended up using Bison's French Onion Dip)
1 box stuffing mix
1/2 C butter
Preheat oven to 350 degrees.
Bring a large pot of salted water to a boil. Cut zucchini in half and then cut each half into 1/4 inch thick slices. Place zucchini and onion into boiling water and cook 5 minutes.
In a large mixing bowl combine the cream of chicken soup, sour cream, garlic and carrot. Using a slotted spoon, remove zucchini and onion from the water and place into sour cream mixture. Toss to combine and set aside.
In a separate bowl, combine the stuffing mix with the melted butter. Spread half the stuffing mixture into a 9 inch casserole dish. Top with the zucchini mixture and sprinkle remaining stuffing mixture on top.
Bake for 20 minutes; until top is a deep golden colour. Let rest 10 minutes before serving.
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