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.