Zucchini and Dressing Casserole6 c. sliced zucchini, can use half summer squash
1 diced onion
Boil together in salted water 10 minutes. Drain Well.
1 c. grated carrot
1 box Croutettes or Stovetop Stuffing (I used the chicken flavored Stovetop)
1 can cream of chicken soup
1 c. sour cream
1/2 stick melted oleo
A few leaves of crumbled dried sage, optional
Parmesan cheese (I used shredded, not the grated in the can)
Mix all ingredients but cheese together. Spray a 10x10 inch (or equivalent) baking dish and spread mixture evenly. Sprinkle generously with grated cheese. Bake at 350 degrees about 30 minutes. Serves 8.
This recipe was included in the paper by columnist Edna Shaffer. At the end of this column there is the following quote that I am not sure if it is Edna's or another persons.
Only when the last tree has died,
and the last fish has been caught,
and the last river poisoned,
will we realize that we can't eat money.
Hubs and I truly feel this way. We love to garden and take care of our land the best we can. We always plant more than we can eat, freeze or can, so we give to our family, friends and neighbors. One of the items that we have so much of is of coarse the above mentioned zucchini. I bake many loaves of zucchini bread each summer from a long time family recipe. My hubs jokes that if someone stops by and he asks them if they would like some zucchini they often say no. But if he asks them if they would like some zucchini bread they hold out their hands and say you bet! I try and make it quite often and share it with everyone. This week I found these really nice mini bread pans at Bed Bath and Beyond.