What To With Zucchini - Part Trois

I warned you it was coming! :) Yesterday's adventure in "what to do with zucchini" was an old family recipe - Zucchini Casserole. This one was great for a picnic!

To make zucchini casserole, you first need...Zucchini. 5 cups, chopped to be exact! I don't peel it, but you can. (You also need to cook it. I left out that step in the pictures.)



Next is carrots (2 cups chopped or shredded) and onions (1.5 cups chopped), sauteed with 4 tablespoons of butter.



Mix all of that together with some cream of chicken soup and sour cream....



I skipped a few other steps, but a 9x13 pan has a stuffing mixture in the bottom, topped with zucchini mixture and then topped with more stuffing:



Oh, and I added cheese for good measure.



I didn't get a picture of the finished product (actually cooked). But, I promise it was delicious. The full recipe is below. You can also find it in the Roanoke-Benson High School Band Cookbook, printed 1994. :)


Zucchini Casserole
5 c. Zucchini, cubed
1/2 c. butter
1 (8oz) pkg herb stuffing mix
1.5 c. chopped onions
2 c. shredded carrots
4 T. butter
1 c. sour cream
2 cans cream of chicken soup
Cheese (opt.)

Cook zucchini; drain. Melt 1/2 cup butter and mix with stuffing. Place 1/2 of the stuffing mixture into bottom of 9x13 baking dish. Cook onion and carrots in 4 tablespoons butter until tender. Remove from heat and combine with zucchini. Mix sour cream and soup; add to zucchini mixture. Spread on top of stuffing in pan. Remainder of stuffing goes on top. Bake at 350 for 35 minutes, covered. Uncover and continue baking an additional 10 to 15 minutes, or until top is browned.