Zucchini Casserole

I remember following Grandpa into the backyard where a lush green vine climbed the fence and sprawled into the grass.  He would rummage through the leaves and pull out a brilliant green zucchini.  It was like magic.  I always hoped he would take it in for Nonna to make some zucchini bread.  More often than not, though, when Grandpa brought in a zucchini, he was going to make zucchini casserole.

As a kid, I didn't care for zucchini casserole.  However, when I saw the recipe as I was perusing through Nonna and Grandpa's recipe cards, I knew I had to try it again.  With an abundant supply of zucchini at the market, it was the perfect time to make this casserole.

The recipe is quite straightforward and easy to prepare.  The only modification I made was to the cream of chicken soup ingredient.  Instead of using the cream of chicken soup, I made a roux with about two tablespoons of butter and three or four tablespoons of flour.  I then added a cup of chicken stock to the roux, added a little salt and pepper brought the mixture to a boil.  I cooked it until thick, and I had a simply made substitute to the store bought variety.

I followed the rest of the recipe as written, and it was ready to bake in no time.  With the herb stuffing and creamy consistency, the casserole reminded me a lot of something I would serve on Thanksgiving or in the fall.  It is very good, though, and the zucchini adds a nice freshness and a vibrant green color to the dish.  I am thinking about serving it on Thanksgiving in lieu of a traditional stuffing dish, as long as I can find good looking zucchini.

I didn't know what I was missing as a kid, but I am glad I have rediscovered this casserole.  I will not hesitate to use my zucchinis for this dish instead of zucchini bread.  I am sure it will become a staple at our table during the abundant summer zucchini season, just as it was at Nonna and Grandpa's.

Zucchini Casserole

Printable Recipe

2 lbs. zucchini, sliced

1/4 cup chopped onion

1 cup cream of chicken soup

1 cup sour cream

1 cup shredded carrot

8 oz. herb stuffing mix

1/2 cup butter

Preheat oven to 350 degrees.  In a saucepan, cook zucchini, and chopped onion in boiling water (salted) about 5 minutes.  Drain.  Combine soup and sour cream.  Stir in shredded carrots.  Fold in drained zucchini and onion mix. 

Combine stuffing mix and butter and spread this mixture in the bottom of 12 x 9 baking dish.  Spoon vegetable mixture on top.  Then sprinkle remaining stuffing mixture on that.  Bake for 25-30 minutes or until brown.