Friday, June 29, 2012

Summer Zucchini Bake

It's nearly July and gardens across the country are producing massive amounts of Zucchini. I sadly don't have a garden (once I have a yard, you better believe I'll have one!), but I am the grateful recipient of those who have them.

This is a great recipe to have on hand. Zucchini are so easy to cook with, they take on nearly any flavor you pair them with. I LOVE this recipe, and know you will too.

Summer Zucchini Bake
4 (regular sized) zucchini, sliced thin
2 carrots, grated
1 Vidalia onion, chopped
1 clove garlic, minced (mine came from a jar of minced garlic)
1 can cream of mushroom soup
Ritz Crackers, French Fried Onions, or another crunchy topping of your choosing

- Coat frying pan with olive oil. Add onion, saute. Once the onion is starting to saute, add zucchini and garlic. Cook until tender. (Make sure to not over cook the zucchini, you don't want mush!) Remove from heat.
- In a bowl (or the casserole dish that you'll bake it in) combine zucchini mixture, carrots, and soup. Mix well.
- Cook at 375 for 15 minutes in a shallow 2 quart dish. Add your topping and cook for an additional 5-10 minutes, or until heated through.

This recipe is easy to mix up too. If you have squash, throw those in. No cream of mushroom soup? I'm sure Cream of Celery would be great too. It's such a nice way to use all that fresh produce straight from the garden.

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