Zucchini Casserole with Summer Squash
I like this zucchini casserole made with half green zucchini and half yellow summer squash, simply because it looks pretty.
Ingredients
- 7 cups zucchini, medium, and/or yellow summer squash halved lengthwise and cut across into 3/8 inch slices
- 1/4 cup onion, chopped
- 1 can condensed cream of onion soup, or cream of mushroom soup
- 8 ounces sour cream
- 1 cup carrot, shredded
- 2 cups herb-seasoned stuffing mix, 1/2 an 8 ounce package
- 1/4 cup butter, melted
Instructions
- In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3-5 minutes or until tender crisp. Drain well.
- In a large bowl combine soup and sour cream. Stir in the carrot. Fold in the zucchini mixture and set aside. In a medium bowl toss together the stuffing and melted butter. Sprinkle half of the stuffing mixture into an ungreased 2 quart rectangular baking dish. Top with vegetable mixture. Sprinkle with remaining stuffing mixture.
- Bake at 375°F for 25-30 minutes.
Nutrition
Calories: 188kcalProtein: 4gFat: 12.6gSaturated Fat: 6.3gTrans Fat: 0gCholesterol: 22mgSodium: 425mgFiber: 2.1gVitamin A: 47IUVitamin C: 35mgCalcium: 6mgIron: 8mg
Tried this recipe?Let us know how it was!