Recipe For Zucchini Casserole

I’ve been cooking with zucchini for as long as I can remember. My dad always grows a bunch of them in his garden as does my father-in-law. Needless to say we always have quite a few of these delicious to work with all summer. A few weeks ago I was experimenting with a new recipe for zucchini casserole. Here’s what I came up with. I had a box of seasoned croutons sitting in my pantry (don’t quite remember what I bought it for originally). In the future I plan on using croutons made form stale homemade bread, seasoned with a bit of garlic salt.

Recipe For Zucchini Casserole

• 4 cups zucchini (peeled,seeded and cubed)
• 1 medium onion
• 1 cup shredded carrots
• 1 stick of butter or margarine
• 1 can cream of chicken soup (or homemade cream of anything soup flavored with a bit of chicken bullion)
• 1 cup sour cream
• 1 box seasoned croutons

Place prepared zucchini into a pot and boil until the zucchini is tender.Remove from heat and drain.

Melt butter in a frying pan and saute carrots and onions until tender. Remove from heat and add soup,sour cream,zucchini and half of the croutons.

Place in a buttered baking dish and cover the top with the remaining croutons. Cover with foil and bake 45 minutes at 350 degrees.