ZUCCHINI – ZUCCHINI – ZUCCHINI! Is anybody else drowning in Zucchini like I am? We planted 3 Zucchini plants out at our garden and they’re producing like crazy! My family is a big Stir-Fry family, so we’ve been using them for that. But, I decided to break out a couple other Zucchini recipes last week! One being my mother’s Zucchini Bread and the other being my mother-in-laws Zucchini Casserole Recipe. So, today I thought I would share them and also some links to a few other Zucchini Recipes that I’m excited to try!
Start out by chopping up 4 cups chopped zucchini and 1 onion and then sauteing them until soft.
While the zucchini and onion are sauteing, get your 1 box of Stove Top Stuffing preparing.
Then add 1 can cream of celery soup and 1 pint of sour cream. You can also add some chicken at this time if you would like (canned or cooked and then shredded). Mix together!
Grease a casserole dish and put the zucchini mixture in the bottom.
Then add the prepared Stove Top Stuffing on top of the zucchini mixture.
Bake the casserole at 350 for 30 minutes.
When I first tried this recipe from my MIL, I was SHOCKED at how good it was! I was expecting it to be a little bland and IT IS NOT! We had friends over to have it this last week and they loved it too. In fact, my friends hubby, requested her to make it again the next day! hehe 🙂
4 cups zucchini chopped
1 onion chopped
1 can cream of celery soup
1 pint of sour cream.
Chicken one can of chicken or 2 breasts cooked and shredded (optional)
1 box of Stove Top Stuffing (prepared)
Saute the zucchini and onion in some butter. While the vegetables are sauteing get your box of Stove Top Stuffing cooking. Once the zucchini and onion are soft, add 1 can cream of celery soup and 1 pint of sour cream and mix. You can also add chicken at this time (1 can or 2 breasts cooked and shredded). Grease the bottom of a casserole dish and put the zucchini mixture on the bottom. Then cover it with the now prepared Stove Top Stuffing.
Cook at 350 for 30 minutes! Enjoy!
Start out by grating the zucchini and also get the oven preheating to 325! I had a couple x-large zucchini’s, so I shredded the 2 of them and then measured out 2 cup freezer ziploc bags and stuck them in my freezer. That way next week, when I want more zucchini bread, all I’ll have to do is open up my freezer and the zucchini will be ready for me! Also, I use my food processor to grate the zucchini – SO MUCH EASIER!
Then combine and mix the following: 2 eggs, 1 cup oil, 3 teaspoons vanilla, 2 cups sugar, and 2 cups grated zucchini w/ skin!
Then add: 3 cups flour, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon baking soda, 1/4 teaspoon baking powder and mix!
Then I like to add mini chocolate chips to our Zucchini Bread and sometimes I’ll mix in some chopped walnuts here too!
This time I chose to put some chopped walnuts just on the top of one of the Zucchini Breads. Split the bowl of Zucchini Mix into two loaf pans. Pop them in the oven at 325 and cook them for 1 hour!
Then enjoy the yumminess!
Combine the eggs, oil, vanilla, sugar, and zucchini and mix! Then add the flour, salt, cinnamon, baking soda, and baking powder and mix! Grease 2 loaf pans and split the mixture evenly into the two loaf pans. Bake at 325 for approx 1 hour.
Here are a few other recipes that call for Zucchini that I’m anxious to try! Don’t they all look delish?
Zucchini Brownies by Fast Paleo
Crispy Parmesan Zucchini Fries from The Lean Green Bean
Zucchini Fritters from Real Mom Kitchen
Chocolate Zucchini Bread by Simply Recipes