Zucchini Casserole I Chef John's Recipe
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| Zucchini Casserole I |
"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."
Ingredients :
- 4 ounces herb-seasoned dry bread stuffing mix
- 1/3 cup melted butter
- 4 cups cubed zucchini
- 2 carrots, grated
- 1 small onion, chopped
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
Instructions :
| Prep : 15M | Cook : 6M | Ready in : 1H15M |
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- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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