Wednesday, March 25, 2009

Zucchini Stuffing

Got this recipe from my friend, Lisa Mann. She uses a pressure cooker to cook the zucchinis but I don't have one of those so I did the old-fashion boiling technique.

Recipe Details:
Makes 1 - 2 quart casserole
Prep time: 20 minutes
Cook time: 20 minutes


Ingredients:

  • 6 large (6 cups) zucchinis (chopped to 1/2 inch rounds)
  • 1 can (10.75 oz) condensed cream of chicken soup (substitute with cream of mushroom to make vegetarian)
  • 1 (8oz) sour cream
  • 1 box of Stove Top chicken stuffing (substitute with cornbread stuffing to make vegetarian)
  • 1 small yellow onion - diced
  • 1/2 cup melted butter
Directions:
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion.
  3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

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