Zucchini Casserole

Preheat oven to 350ºF.

Cook onions, carrots, and celery over medium high heat for about 7 minutes. Add in squash and zucchini and cook for another 5 minutes until all vegetables are al dente. Add the garlic for the last minute.

While vegetables are cooking, mix together soup, sour cream and seasonings. Set aside.

When vegetables are al dente, take them off heat, put them in a colander and drain them for a good 10 minutes until all of the moisture has drained off. When vegetables are drained, add them to a 9×13 casserole dish. Add sauce and combine. Top with bread crumbs and bake for 30 minutes until bubbly and browned.