Churn Dasher

If life hands you lemons, you make lemonade. If life hands you zucchini, you can make zucchini muffins, zucchini cake, zucchini tea bread, or my family’s favorite:

Zucchini Casserole

4 medium zucchini (If they’re fatter than a banana, they’re really not medium anymore.)

 1 cup carrots

1 onion, chopped

6 tablespoons unsalted butter

2 1/2 cups seasoned salad croutons

1 can cream of chicken soup (Asparagus or mushroom soup will work, too, as will chicken gravy.)

1/2 cup sour cream

Slice zucchini and carrots about 1/2” thick. Place in saucepan and add just enough water to cover. Simmer gently about 5 minutes; drain. Add onion and butter; saute just until onions are tender. In a 1 1/2 quart casserole or 9x13” baking dish, stir together soup and sour cream. Add vegetable mixture and croutons; gently toss. Bake at 350F 30 minutes. Serves 6 to 8.