All week long, we’ve been sharing recipes that feature that ubiquitous squash – zucchini – as the star. From a zucchini tuna boat to zucchini relish, we have received some fun and unique recipes to creatively incorporate zucchini on your table.
The winning recipe, not only uses the most zucchini (because after all, isn’t that the whole point of this contest?) but it also gets rave reviews and is requested each year at the Disabled American Veterans (DAV) picnic in West Fargo.
Darlene Thomason – who submitted the recipe on behalf of her mother, Janice Goff, and grandmother, Esther Steinhouse – says, “My mom, my son Nathan, and I are DAV members and for the last five or six years, this zucchini casserole is the only dish that has been requested. It’s that good.”
The photo is from an actual page of a well-used cookbook!
Zucchini Casserole
Ingredients:
4 medium zucchini, sliced 1/2” thick
¾ cup shredded carrots
½ cup chopped onions
6 tbs. butter
2 ¼ cups croutons
1 can cream of chicken soup
½ cup sour cream
2 tsp. sage
Instructions:
Cook zucchini in a little boiling, salted water until just tender. Drain. In saucepan cook onions and carrots in 4 tbs. butter until tender. Remove from heat, stir in zucchini, croutons, soup, and sour cream. Save ¾ cup of croutons for topping. Turn into a 1 ½ qt. casserole. Melt remaining 2 tbs. butter, add remaining ¾ cup stuffing to butter, toss gently and top casserole. Bake at 350 degrees for 30-40 minutes.