Fresh Garden Cooking – Zucchini Casserole

Summer is here and our gardens are starting to produce!  I thought I would add some recipes to help use up some of that fresh summer produce from our gardens (or the farmers’ market).  So hopefully this will be the first in a summer series.

Anyone who has planted zucchini in their garden knows that it can produce abundantly.  This recipe will help use up some of that delicious zucchini.

Zucchini Casserole


  • 1 lb Zucchini unpeeled and sliced
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrots
  • 1 box Stove Top stuffing
  • 1/2 margarine, melted


  1. Cook squash and chopped onion in boiling salted water for 5 minutes.  Drain
  2. Combine soup, sour cream and shredded carrots; fold in drained squash and onions
  3. Mix Stuffing with margarine.
  4. Spread half of the stuffing into a 9 x 13 pan.
  5. Spoon vegetable mixture on top of stuffing.
  6. sprinkle with remaining stuffing.
  7. Bake at 350 for 25-30 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s