Chock full of veggies — Zucchini Casserole remake + Homemade seasoned croutons

     Back in the 1970s Sharon Sweatland made this recipe for a neighborhood gathering, back in the days when we lived on SE Sixth Street. It was a hit and with our abundance of summertime zucchini, I flipped through my old recipe box for a handwritten copy of this dish.
     However, instead of using the Pepperidge Farm Stuffing, I made seasoned croutons and then cut the butter used in the recipe in half. Also, I made a simple velouté sauce (made like a white sauce but using chicken broth instead of milk). I’ve included both the original ingredients and my changes (noted in italics) in the ingredient list that follows.  
     Follow up note: I shared this link with Sharon and she wrote back, "It is still a family favorite. It came from a Vermont (CT) family gathering. A bit of our New England heritage that still lives on."

Zucchini Casserole
2 lbs. thinly sliced zucchini
l large onion, sliced
1 cup grated carrots
½ cup butter  / ¼ cup butter
1 small pkg. Pepperidge Farm Stuffing / About 5 to 6 cups seasoned croutons made by tossing bread cubes in enough olive oil to coat & seasoning with garlic powder and Italian seasoning — divided use
1 cup sour cream / reduced fat sour cream
1 can of chicken soup or heaping cup of velouté sauce (white sauce made with chicken broth rather than milk) 
  1. Parboil vegetables in salted water for 5 minutes; drain.
    Vegetables ready to go into boiling, salted water.
  2. Melt butter in baking dish (equivalent to about an 8x12 or 13-inch dish) and add half of stuffing mix/seasoned croutons.
  3. Mix sour cream and soup/velouté sauce. Fold into drained vegetables.
  4. Spoon vegetables into baking dish on top of stuffing/croutons.
  5. Sprinkle remaining stuffing/croutons on top.
  6. Bake at 350° for 30 minutes or until heated through.
HOMEMADE Seasoned Croutons 
Leftover bread
Olive oil (or could use a blend of olive oil & melted butter
Garlic powder

Italian seasoning

  1. Cube bread.

  2. Place bread in a bowl and season with garlic powder and Italian seasoning (use preferred amounts).
  3. Drizzle with enough olive oil to coat; toss.
  4. Arrange on a baking sheet, spreading out in a thin layer. 
  5. Toast in a preheated 350° for about 10 minutes or until lightly browned. Watch closely and stir at least once during the baking time.  

Recipes without photos . . .
Zucchini Casserole
2 lbs. thinly sliced zucchini
l large onion, sliced
1 cup grated carrots
½ cup butter  / ¼ cup butter
1 small pkg. Pepperidge Farm Stuffing / About 5 to 6 cups seasoned croutons made by tossing bread cubes in enough olive oil to coat & seasoning with garlic powder and Italian seasoning — divided use
1 cup sour cream / reduced fat sour cream
1 can of chicken soup or heaping cup of velouté sauce (white sauce made with chicken broth rather than milk) 
  1. Parboil vegetables in salted water for 5 minutes; drain.
  2. Melt butter in baking dish (equivalent to about an 8x12 or 13-inch dish) and add half of stuffing mix/seasoned croutons.
  3. Mix sour cream and soup/velouté sauce. Fold into drained vegetables.
  4. Spoon vegetables into baking dish on top of stuffing/croutons.
  5. Sprinkle remaining stuffing/croutons on top.
  6. Bake at 350° for 30 minutes or until heated through.
HOMEMADE Seasoned Croutons 
Leftover bread
Olive oil (or could use a blend of olive oil & melted butter
Garlic powder
Italian seasoning
  1. Cube bread.
  2. Place bread in a bowl and season with garlic powder and Italian seasoning (use preferred amounts).
  3. Drizzle with enough olive oil to coat; toss.
  4. Arrange on a baking sheet, spreading out in a thin layer. 
  5. Toast in a preheated 350° for about 10 to 15 minutes. Watch closely and stir at least once during the baking time. 

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