Creamy Zucchini Casserole

Around here, summer squashes are popping up everywhere! Try using some in this dish that can be used as a side or even for the main dinner event!

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If you grow zucchini in your garden, you're going to have more of the stuff than you probably know what to do with, so make life easy on yourself one night and throw together this easy dish that can serve as a side, or be the main event!

What You Need

1 diced onion

3 diced/sliced/shredded zucchini squash (I've made it all three ways, but Gv prefers it shredded)

2 shredded carrots

1 can cream-of-something soup (it's super-easy to make your own!)

1/2 c. yogurt (make your own) -- or you could also use sour cream

1-2 c. breadcrumbs (I just grind up whatever bread we've got on hand at the moment, but this version is particularly tasty) -- I've also used stuffing mix, crushed melba toast, club crackers and wheat germ or ground-up flaxseed!

What You Do

1. Cook the onion until soft, then add the zucchini and carrots and do the same with those, then remove it all from the heat and stir in the soup and yogurt.

2. Sprinkle half of breadcrumbs in your baking dish, then pour in all of the veggie mixture and top with the remaining breadcrumbs.

3. Bake 30 minutes at 350 degrees.

We eat dishes like this for our main course all the time, how about you? I'd love to hear!  Either leave a comment below or email me at lisahealy (at) outlook (dot) com.

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