Believe it or not, I did not always love the flavor of the zucchini. Growing up my mother made zucchini casserole often, and as my palette became more sophisticated, I slowly fell in love with this green wonder called the zucchini. Thanks Mom!
During the colder months, this hearty dish will warm you up and keep you satisfied. I hope you enjoy my spin on this childhood favorite dish where it is now 100% vegetarian and lower in calories. This casserole can be served as a side dish or as a main course.
- * 5-6 medium zucchinis (5 cups)
- * 1 c. carrots, shredded
- 1/4 c. onion, diced
- 1 can reduced fat cream of celery soup
- 8 oz. light sour cream
- 1 box corn bread stuffing
- 1 stick unsalted butter
- 1 TBSP olive oil
- salt & pepper
Preheat oven to 350°. Prepare a 9×12″ glass baking dish with cooking spray.
Slice the unpeeled zucchinis into rounds, 1/4″ thick. Peel and shred the carrots. Dice half an onion.
In a small sauce pan, melt the butter. Add the dry corn bread stuffing to the melted butter, mixing well. Place half the stuffing mixture into the bottom of the prepared baking dish. Set aside the remaining stuffing mixture.
In a large skillet, heat the olive oil over medium heat. Add the onions and zucchini and cook until tender (about 5 minutes), stirring occasionally.
In a small bowl, mix the cream of celery soup and sour cream together. Add the shredded carrots and the sour cream mixture into the same skillet, mixing well to coat all the veggies. Add a few grinds of salt and pepper. Heat for about 3-4 minutes. Do not allow the mixture to boil. Spoon the mixture evenly into the baking dish.
Top the zucchini mixture with the rest of the stuffing mixture to form a crust. Bake for 30-45 minutes or until mixture is bubbling and top is golden.
Yield: 6-8 servings
*items from Midwest Vegetarian garden