"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini Casserole Recipe

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This recipe for Zucchini Casserole, by , is from Cooking to Cure Cancer , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeni Anderson
Added: Tuesday, March 24, 2009


4 med. Zucchini and yellow squash, cut in 1/4 slices
3/4 c. chopped carrots
6 button mushrooms, chopped
1 med. Onion, chopped
1 Tbsp. olive oil
3 Tbsp. butter
2 chicken breasts
4 Tbsp. flour, salt and pepper to taste
3 c. chicken broth
1 cup milk
1 pkg. croutons

Preheat oven to 350.
Add oil to hot skillet; pan fry chicken until cooked (about 4 min. per side). Remove chicken and let rest, then cut into bite sized chunks.
Place vegetables in a large pot. Steam in 1 cup of broth. DO NOT DRAIN.
Meanwhile, in skillet, melt butter. Add flour, and cook over low heat for 1 min. Add flour and cook over low heat 1 more minute. Add remaining broth and milk. Cook over low heat until thick and bubbly. Stir sauce into cooked vegetables. Add chicken and about 2/3 of croutons and stir gently.
Pour mixture into 11 x 17 inch baking dish. Top with remaining croutons. Bake for 10 min., or until heated through and bubbly.




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