Tuesday, August 4, 2009

Zucchini Carrot Hotdish

This dish makes great use of those zucchini from your garden... and makes me think of summers at home.

Zucchini Carrot Hotdish - Snow White's Mom

4-5 medium zucchini, sliced 1/4 inch thick
3 medium carrots, shredded
1 medium onion, chopped
1 recipe cream of chicken soup
1/2 C sour cream, fat free works great
1 C seasoned croutons, stove top stuffing, or seasoned bread crumbs
1/2 C Colby Jack Cheese, optional

Boil the zucchini slices just until they start to get tender. You don't want them too soft because they'll become too mushy as the hotdish bakes.

Saute carrots and onion in a pan until onions are translucent.

Add cream soup (I used cream of mushroom) and sour cream and mix well.

Add 3/4 C of croutons/stove top and the zucchini, and stir gently to combine.

Pour into a greased 2-3 qrt. casserole dish.

Bake uncovered at 350 for 15ish minutes.

Then, sprinkle remaining croutons on the top (and, if you use cheese, add it now) and return dish to the oven for an additional 10-12 minutes, until cheese in melted and bread crumbs are browned.

You can also add diced chicken or turkey to make it more hearty.


  1. I've been looking for other ways to use all the zucchinis from the garden. I'll have to give this a try soon. Thanks for the recipe!

  2. Looks super yummy~!! I must try it some time.


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