Zucchini Casserole

My Dad once told me: "To feel like a successful gardener, always plant zucchini." He was right. By the end of the summer we always have zucchini and squash coming out our ears. This is my favorite zucchini dinner. All you need is:

4 heaping cups Zucchini or Squash (2-5 depending on size. Store bought zucchini I use 4 because they are usually more uniform in size. From my garden...well that's a whole other story. Sometimes I use just that one large zucchini that somehow stayed hidden from sight until it was longer than my arm!)
1 box Chicken Stove Top Stuffing ---> *can use veggie stuffing if you want to make it vegetarian*
1 can Cream of Chicken Soup -----> *can use veggie stuffing if you want to make it vegetarian*
3/4 cup Sour Cream
4 tablespoons melted Butter

Dice up zucchini and boil for about 10 minutes in salted water to soften. 

Melt butter in a bowl and pour in the box of stuffing. Mix well until all the stuffing is coated in butter. Put half the stuffing in the bottom of a casserole dish and reserve half for the top. 

Mix cream of chicken soup, sour cream and boiled zucchini. Pour into casserole dish and top with reserved stuffing. Bake at 350 degrees for 20 minutes or until heated through and stuffing on top is crunchy. Enjoy!

Great on it's own or as a side dish to grilled chicken. Can be made in advanced and then baked off before dinner as well!

For easy reference:

4 heaping cups Zucchini or Squash (2-5 depending on size. Store bought zucchini I use 4 because they are usually more uniform in size. From my garden...well that's a whole other story. Sometimes I use just that one large zucchini that somehow stayed hidden from sight until it was longer than my arm!)

1 box Chicken Stove Top Stuffing

1 can Cream of Chicken Soup

3/4 cup Sour Cream

4 tablespoons melted Butter

Dice up zucchini and boil for about 10 minutes in salted water to soften. Melt butter in a bowl and pour in the box of stuffing. Mix well until all the stuffing is coated in butter. Put half the stuffing in the bottom of a casserole dish and reserve half for the top. Drain zucchini. Mix cream of chicken soup, sour cream and boiled zucchini. Pour into casserole dish and top with reserved stuffing. Bake at 350 degrees for 20 minutes or until heated through and stuffing on top is crunchy.