Herbed Zucchini Casserole

Favorite Recipes page 699, Regina Gross, Orion Lake, MI.

This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 3 Aug 2021, and is an excellent way to serve zucchini, great flavor. Links to the Shortcuts are listed in the Recipe Notes section.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Course Side Dish

Cuisine American

Servings servings

Equipment

Oven
Casserole (2 quart)

Ingredients

2 tablespoons butter
1 kilo zucchini, sliced, (2 lb)
1 medium onion, sliced
2 carrots, sliced
½-1 cup sour cream, Shortcut
1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
4-5 cups dry seasoned croutons, Shortcut
1 cup butter, melted, (2 sticks / 1 block)
salt and pepper, as desired

Instructions

Heat the 2 tablespoons butter in a large non stick pan, add the zucchini, onion, and carrots, cover to steam. Turn occasionally. Season as desired with salt and pepper as desired.
Steam until tender, drain well.
In a mixing bowl, add the soup and sour cream and mix together. (I did use 1 cup as I love sour cream.)
In another bowl, add the stuffing and 1 cup of melted butter. (This is before I doubled the amount of croutons, and a more accurate amount is listed for the croutons and butter now.)
When the vegetables have softened, preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole or 7x11 inch baking pan with butter or cooking spray. Add ½ the stuffing evenly to the bottom.
Add the vegetables to make a layer.
Add the soup mixture over the vegetables.
Add the remaining stuffing over the soup.
Bake for 30 minutes.
Serve and enjoy.