Zucchini Casserole II

I use zucchini and squash in various ways: zucchini bread, fried squash cakes, zucchini crab cakes, squash pie, calico squash casserole, stuffed zucchini parmesan and even Zucchini Almond Biscotti.

This year I am on a mission to expand my repertoire for this versatile, healthy and abundant vegetable. First up for the year? A new version of a simple zucchini casserole.

Ingredients:
4 ½ cups peeled zucchini cut in cubes
1 can Healthy Request Cream of chicken soup
1 container of light sour cream (8 oz)
4 large carrots peeled and coined
1 medium white onion chopped
1 stick of butter
1 sleeve Ritz Wheat Crackers
1 small can of French’s Fried Onion topping
Salt and pepper to taste

Directions:
Boil Zucchini until just tender. Meanwhile, sauté carrots and onion in butter until tender. Drain zucchini. Remove carrots and onions from heat. Add soup and sour cream, salt and pepper directly to carrots and onion mixture. Stir in zucchini. Crumble ¾ of the crackers into mixture and stir gently. Pour into a greased casserole dish ( I used an 8 inch round corning ware soufflé dish). Top with the rest of the crackers crumbled and the can of French’s Onion topping. Bake at 350 for about 35 minutes.