It has been so hot here in Massachusetts, that I haven’t been cooking much – even with the air conditioner on, it seems like a bad idea to heat up the stove or oven.
The temperature at 3 PM on 9/9/15!
We’ve been grilling and eating take out, but I remembered that I had taken some photos of my favorite zucchini side dish when I made it back in the spring, so I though I would share that recipe with you – especially since it’s prime zucchini season.
Th
is is one of those recipes where you take a healthy thing (zucchini), and make it not so healthy by adding fattening ingredients like sour cream and cream of mushroom soup.
I have the ingredients pictured here, and although I show full fat sour cream, I have made this with fat-free sour cream many times. I also use the 98% fat free/low salt cream of mushroom soup to make it at little fat/sodium laden.
My mother got this recipe at a charity tasting event. At the event – I think it was a church – people brought food, like a pot luck, and the guests could pay for a taste of something, and pay something more (I actually think it was $.25 it was so long ago) for the recipe. Isn’t that a fun idea? I guess today with so many recipes available on the internet, people wouldn’t pay for a recipe, but the tasting part would still be fun.
I’ll be totally honest, I have not converted the family to eating zucchini with this recipe. Tess, my “I’ll eat anything that mom is eating because I know I’ll like it” will eat it. Russell has tried it, but doesn’t like the texture of zucchini, and Gwen – well, she is the pickiest eater and doesn’t like the looks of it, so she won’t even try it.
But, that doesn’t stop me from making it every couple of months.
I love the versatility of this recipe – it calls for zucchini, but you could use broccoli, cauliflower, or green beans. It calls for sour cream, but you could use plain yogurt or French onion dip. It calls for cream of chicken soup, but you could use (and I prefer) cream of mushroom or cream of celery or asparagus.
The only ingredient that I would NOT swap out in this dish is the onion – it adds a nice balance to the more subdued flavors of the vegetable, soup, and sour cream.
Just don’t do what I did – I was making Haddock Provencal, and I didn’t think it would hurt to leave this casserole in while I broiled the fish. Not a good idea.
It still tasted good!
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- Mix soup and sour cream together
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- Stir in stuffing
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- Fold in the sauteed onion and zucchini
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- Top with more stuffing.
Zucchini Stuffing Casserole
Ingredients
- 4 small zucchini sliced
- 1 small onion chopped
- 1 cup low-fat sour cream
- 10 1 ⁄2 ounces Healthy Request cream of chicken or cream of mushroom soup
- 1 1 ⁄2 cups stuffing cubes
- 2 tablespoons olive oil
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon black pepper
- 1 ⁄2 teaspoon garlic powder or 1 large garlic clove
Instructions
- Saute zucchini and onion in olive oil until soft.
- Add salt, pepper, and garlic powder/clove.
- In a casserole dish, combine soup, sour cream, and 1 c of stuffing mix.
- When zucchini and onion are soft, but not mushy, fold into casserole.
- Top with 1/2 c of stuffing mix.
- Bake at 350 for 20-30 minutes.
