Zuchini Casserole

For some reason our zuchini plants have done fabulous this year while our squash plants (which are planted with them) have done horribly. Most of my recipes use both but since we only had a bunch of zuchini, I had to find some new recipes. We did some simple grilling which everyone seems to like but I am just not that crazy about grilled zuchini. Here is a recipe I found for a zuchini casserole off of Cooks.com. Stephen says it tastes a lot like the Calico Squash casserole recipe. It does but it has a great texture to it. I'm going to post the recipe in its original form and then post what I did so you can choose how you would like to make it. I'm going to make this again soon and hopefully I will snap a picture of it this time. It completely slipped my mind the other night.

Zuchini Casserole
Ingredients:
4 cups zucchini, peelede, seeded and cut into 1 inch cubes (I leave my peels on and didn't de-seed it: mine is from my garden and the peels have not been waxed and deseeding takes to long!)
1 stick of butter or margarine
1 small to medium onion, chopped
1 cup shredded carrots (I chopped mine)
1 can cream of chicken soup
1 cup of sour cream ( I think I used a bit more)
1 box of Pepperidge Farms seasoned croutons (I couldn't find these so I used a half of bag of Pepperidge Farm seasoned stuffing mix)

Directions:
Boil zucchini just until tender and drain. In a large skillet, melt butter. Add carrots and onion and saute until tender. (3-4 minutes over medium-high heat)

Remove from heat and stir in sour cream, soup (undiluted), zucchini and half the croutons (or 3/4 of the stuffing). Pour into 3 quart baking dish. Top evenly with remaining croutons (or stuffing mix). Cover with foil (I didn't do this) and bake at 350 degrees for 35-40 minutes. (I baked at 400 for 15-20 minutes.) I also used a bit more zucchini then called for (not sure how much as I didn't measure ;).



Zucchini Casserole