My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, July 19, 2011

October Farm Zucchini Casserole

I had ask my friend Joyce, at October Farm for a favorite zucchini casserole and she sent me this. If you don't make another zucchini casserole this year, please make this one. You will get raves! I don't know if it is on her blog or not since she didn't send me the name of the dish. I really don't care what it's called as long as I have the recipe.

The last time I made this I used summer squash and zucchini, because that's what I had.

October Farm Zucchini Casserole
6-8 serving
print recipe

4 medium zucchini
6 tablespoons butter, divided
1/2 cup shredded carrot
1/2 cup chopped onion
2 1/2 cups herb seasoned stuffing cubes or crumbly, divided
1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup sour cream

Cut zucchini into 1/2 inch slice. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.

In same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2 quart casserole. Melt remaining butter and toss with remaining stuffing. Sprinkle over top of casserole. Bake at 350 degrees for 25 to 35 minutes.

1 comment:

  1. ooo, this sounds lovely,, Joyce is an amazing cook,, you and Joyce are my go to for recipes,,I thankyou both for that,,


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