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Zucchini Herb Bake Recipe

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This recipe for Zucchini Herb Bake, by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Pluke
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 3/4 cups herbed seasoned croutons
2 Tablespoons butter, melted
3 medium zucchini squash, cubed (may use more)
3/4 cup grated or shredded carrots
1/4 cup butter
1 can condensed cream of chicken or celery soup
1/2 cup sour cream (can use no-fat)
1 1/2 tablespoon chopped pimiento
1 teaspoons salt & 1/4 teaspoon pepper

Directions:
Directions:
In mixing bowl, toss 3/4 cup of croutons with the 2 T. of butter. Set aside. Saute carrots & onions in 1/4 cup butter. In large saucepan, cook zucchini in lightly salted water until tender; drain. Add the remaining 1 1/2 cups croutons, the soup, sour cream, pimiento, carrots, onions, salt & pepper. Stir in cooked squash. Spread in greased casserole. Top with reserved croutons. Bake in 350 oven for 35 minutes or until hot and bubbly.

 

 

 

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