With summer gardens approaching, this is a go-to favorite for the loads of zucchini that grow. I also freeze shredded zucchini just for this recipe (always drain the zucchini first). There’s so much more to baking with zucchini than zucchini bread. Serve this casserole on a summer day, with grilled hamburgers and dogs.
Preheat oven to 350ºF. Grease a 9″ x 13″ baking dish (or spray liberally with Pam).
Saute zucchini, onion, and carrot in 2 tablespoons butter, until tender. Remove from heat and stir in sour cream and soup. Set aside.
In a medium-sized bowl, mix Stove Top with the stick of melted butter. Press half of the dressing mixture onto the bottom of the greased 9″ x 13″ dish.
Spread veggie/soup/sour cream mixture on top of the dressing mixture, and place remaining dressing mixture on top of this.
Garnish with the shredded cheddar cheese.
Bake for 35 minutes, or until bubbly and cheese begins to brown.
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wow, this was good! I saved it when you first put it up and it took me a little while to make it…I went back and forth not sure about it…but MAN AM I GLAD I DID! This will be added to the recipe box at our house…DELICIOUS! My 2 year old loved it too!
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cokesmom on 5.28.2011
Thanks! I’m glad you enjoyed it. It is a summer favorite and I can’t wait to get some fresh zucchini, to make it again.
sarahwbs2506 on 5.10.2011
This was so good…I also wanted to add to my review that I used cream of mushroom soup. I hope more people make this…it was excellent!