This is a great way to use all of the zucchini that grows all summer-that we always seem to get a ton of, oh and hubby is NOT a fan of veggies, he eats this no problem! The recipe says to shred the carrot, I just chop it into small pieces. And I have been using low sodium stuffing which tastes just as good.
Zucchini Casserole
6 cups diced zucchini
1/4 cup onion, chopped
1 cup shredded carrot
1 cup lowfat sour cream
1 can cream of chicken soup
1 cup salted water
1 pound ground chuck, browned
1/4 cup melted butter
1 (8 oz) package stove top stuffing
Bring salted water to a boil, cook zucchini, onion and carrot in simmering water for 5 minutes. Drain, combine undiluted soup, sour cream and ground chuck. Fold into veggie mixture. Pour melted butter into 1/2 of stuffing mix (plus seasonings from stove top mix) and spread in a 9x9 inch pan. Spread ground chuck mixture over stuffing mix. Sprinkle remaining stove top over this. Bake at 350 F for 25-30 minutes.
Subscribe to:
Post Comments (Atom)
The wife said she will make this someday
ReplyDeletehaha, did you get to try some? Anna couldn't stop eating it!
ReplyDelete