Q. Please post some recipes for zucchini and yellow squash on your site. Thank you. — Laura
A. It’s getting to be that time of year. Below is a recipe for Chicken Zucchini Casserole. And, under the recipe, are two favorite past zucchini recipes that we’ve run in SavorSA. We know that many people are growing zucchini in their gardens, and we will start running more recipes — especially unusual ones we find — in the next few months.
(Readers, if you have some favorites, it would be great to look at those, too. Send to us at firstname.lastname@example.org and maybe we can use them.)
Chicken Zucchini Casserole
4 large chicken breasts, cooked and cubed
6 cups diced, unpeeled zucchini (or use half zucchini and half yellow squash)
1 cup diced onion
1 cup shredded carrots
1 small can sliced mushrooms, drained
1 can undiluted low fat cream of chicken soup
1 8-ounce carton light sour cream
1/8 teaspoon garlic powder
Pinch cayenne pepper, or to taste
1/4-to-1/2 teaspoon salt, or to taste
1 package chicken flavored stuffing mix
1 cup grated cheddar cheese
Combine squash and onion in medium saucepan, add water to cover and bring to boil for 5 minutes. Drain and cool. Combine carrots, mushrooms, soup, sour cream, garlic powder, cayenne and salt in large bowl. Add zucchini, onion and chicken. Mix and spread in 9 x 13 inch pan. Make stuffing mix with seasoning packet. (Add water or broth, as directed.) Toss well and sprinkle over casserole. Top with cheese and bake covered for 45 minutes at 350 degrees for until golden brown.
Makes 6 or more servings.
Adapted from cooks.com
More zucchini recipes: