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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This dish features garden ingredients, it has a great flavour, and a great way to use up any zucchini from the garden. I usually just lightly saute the zucchini instead of boiling it, but that is optional. Ingredients:
4 cups water |
6 cups sliced zucchini |
1 cup shredded carrot |
1/4 cup chopped onion |
1 teaspoon salt |
black pepper |
1 (10 ounce) can cream of mushroom soup, undiluted |
1 cup sour cream |
1/3 cup grated parmesan cheese |
1/2 teaspoon garlic powder (or to taste) |
pepper |
4 cups herb-seasoned stuffing cubes |
1/2 cup butter, melted |
Directions:
1. Set oven to 350 degrees.
2. Butter a 13x9 baking dish.
3. In a dutch oven, bring water to a boil.
4. Add zucchini, carrot, onion and salt.
5. Cook for 8 minutes, or until veggies are tender.
6. In a large bowl, combine the soup, sour cream, Parmesan cheese, garlic powder and pepper; fold in veggie mixture.
7. Season with salt and pepper (can use cayenne pepper in place of black).
8. Combine croutons and butter; place half in a greased baking dish; top with veggie mixture and remaining croutons.
9. Cover, and bake at 350 degrees for 30 minutes; uncover; bake 10 minutes longer or until golden brown.
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