Zucchini Casserole Recipe

Name: Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 zucchini, sliced, slightly cooked and drained; 3 carrots, grated; 1 onion, chopped; 1 jalapeno pepper, chopped; 1 c. chopped celery; 1 stick oleo; 1 small carton sour cream; 1 can cream of chicken soup, undiluted; 1 c. cornbread mix; grated cheese

Servings: persons

3 zucchini, sliced, slightly cooked and drained
3 carrots, grated
1 onion, chopped
1 jalapeno pepper, chopped
1 c. chopped celery
1 stick oleo
1 small carton sour cream
1 can cream of chicken soup, undiluted
1 c. cornbread mix
grated cheese

1
Saute onion, pepper and celery in oleo.
2
In a large bowl, put squash and carrots.
3
Mix cream, soup and sauteed vegetables. Add squash and carrots. Add the cornbread mix and mix thoroughly. Pour into flat baking dish and bake, uncovered, 30 minutes at 350u00b0.
4
When removed from the oven, top with grated cheese.
5
It will usually melt without putting it back in the oven, but if not, return to oven long enough to melt the cheese. Freeze well, but don't put cheese on before freezing.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 zucchini, sliced, slightly cooked and drained, 3 carrots, grated, 1 onion, chopped, 1 jalapeno pepper, chopped, and more.

Yes, Zucchini Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Casserole

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