Zucchini Bake

zucchinibakeAdapted from Summer Squash Bake, Simply in Season, p. 136

This dish should have been a snap to throw together. Ingredients:

6-7 cups shredded zucchini, 1 small minced onion (I substituted 1 bunch green onions)

1 can condensed cream soup, 1 cup yogurt, 1 cup shredded carrot (mix together in a bowl)

2 t oregano, 1 C cooked chicken (optional), 1 C cheese (mix in another bowl, then add all the other stuff)

2 C herbed croutons (toast cut up cubes of whole wheat bread, spray with olive oil, then sprinkle with 1/5 T parmesan cheese, 1/2 t thyme, 1/4 t marjoram, and 2 t parsley. Put half of this on the bottom of a 9×13 pan, put the mixture on top, put the other half on top of that, and bake for 30 minutes.

I DID think ahead and shred the zucchini ahead of time. But I didn’t shred the carrot, nor did I have the chicken precooked so I had to stir fry it on the stove. Had I used leftover chicken it would have gone much faster.

This recipe tasted great, but was a bit too soupy. May have been operator error; next time I think I’ll add more homemade croutons. Also, husband would have liked more cheese and possibly fresh garlic.


One Response to “Zucchini Bake”

  1. Molly Jean Says:

    “Operator error” is the story of my life šŸ™‚

    I still think it sounds like a great recipe though. Those veggies have a lot of water in them… maybe it all soaked out in the baking which made it soupy? Eh, what do I know. I just love zucchini and would eat it up anyway šŸ™‚

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