 |
Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Zucchini recipes are popular this time of year. I'm always on the lookout for new ones. This dish has a very pleasant flavor and nice combination of color and texture. Ingredients:
4 cups water |
6 cups sliced zucchini |
1 cup shredded carrot |
1/4 cup chopped onion |
1 teaspoon salt |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
4 cups seasoned stuffing croutons |
1/2 cup butter |
Directions:
1. In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain.
2. In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. baking dish. Top with vegetable mixture and remaining croutons.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown. Yield: 8-10 servings.
|
|