8/2/06

Zucchini...

I just found this recipe and I don't have any black ink to print it so I'm saving it here so I don't lose it. I have a ton of zucchini to use up from the garden (they are HUGE this year!) and I don't think I can stomach making yet another zucchini chocolate cake or bread... even though my family just finished off the last one and is clamoring for another. I want something more 'vegetable' based and am thinking a yummy 'down home' casserole or zucchini fritters.

So.. I'm 'holding this one here' and will let you know what I think if and when I make it.


Down Home Zucchini Casserole


2 lb zucchini
¼ chopped onion
1 cup sour half & half
1 cup shredded carrots
2 cups diced cooked chicken
1 can cream of chicken soup
1 pkg stuffing mix

Cook sliced squash and chopped onion in boiling water for 5 minutes; drain.

Combine soup and sour half & half. Stir in carrots and chicken. Fold in squash and onion.

Combine stuffing mix and butter.

Spread half of stuffing mix in bottom of 12 x 12 x 2-inch baking dish. Spoon all of vegetable mixture on top. Sprinkle remaining half of stuffing mixture evenly over vegetables. Bake at 350 degrees for 25 to 30 minutes. Serves 6 to 8.

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