Our summer vegetable garden is pretty much an overgrown weed patch. Seriously. It is the weediest it has ever been and the little that was planted got out late. It is so bad that we just got our first zucchini of the year last night. Most people I know have been drowning in zucchini for weeks, so this is embarrassing. Usually by this time of year, the kids are all sick of the many zucchini recipes I try, but now they are really excited! They are requesting zucchini alfredo, zucchini gratin, and zucchini chocolate cake. I am hoping for a good zucchini crop so that we can make all of those, but last night I decided to make zucchini carrot casserole.
I haven't shared this recipe on the blog before and it isn't something I make an awful lot because I don't usually buy the key ingredient- stove top stuffing mix. Yes, we try to make food from real ingredients most of the time, but sometimes, like when the summer has been a long and challenging one, I just don't care anymore. This casserole is so easy and that is pretty much my game plan these days.
In a baking dish (mine is 9" x 13") mix cooked zucchini and carrots, sour cream, and a can of cream of chicken. I peeled the zucchini before I cooked it 'cause some of us are picky.
Sometimes I make the cream of chicken myself, but I just lack the ambition right now. I am dragging myself to the finish line of summer vacation here, people.
Mix it all up. Don't bother dirtying another bowl. It was bad enough I used two pots to cook the vegetables.
Finally, prepare stove top stuffing according to the package directions and spread it on top of the zucchini mixture. Bake at 350 degrees for 15 minutes, or until everything is heated through and the stuffing starts to get a tiny bit crispy on the edges.
If you have lots of zucchini, this is a good recipe to use some up. It would also work well to take along to a potluck or picnic.
Zucchini Carrot Casserole
6 c. cooked zucchini 4 c. cooked carrots 1 pint sour cream 1 can cream of chicken 1 box of chicken stove top stuffing, prepared
Mix zucchini, carrots, sour cream, and cream of chicken in a 9" x 13" baking dish. Top with stuffing. Bake at 350 degrees for 15 minutes or until casserole is heated and stuffing is lightly browned.
Here are some more zucchini recipes you may like: