Great casserole for all our home-grown or open market zucchini*.
1 cup (240 ml) water
Zucchine Casseruola (Italian)
Serve 4
4 medium organic zucchini, cubed
6 Tbs. (90 ml) organic butter (almond butter-dairy free)
1 3/4 cups (420 ml) grated organic carrots
1/2 cup (120 ml) grated onions
1/2 cup (120 ml) plain organic yogurt or (dairy free: plain almond yogurt) at room temperature
1 10-oz. (280 g) can organic cream or non-cream chicken or vegetable soup
1 1/2 cup (360 ml) herb-seasoned croutons
A.
1. Preheat oven 350℉ (180℃).
2. Butter a 2-quart (2 liter) casserole dish. Set aside.
B.
1. Bring water to a boil in a medium saucepan.
2. Add zucchini and salt.
3. Cover and cook about 10 minutes until tender.
4. Drain well.
C.
1. In a medium skillet, melt 4 Tbs. (60 ml) of butter.
2. Sauté carrots and onions about 7 minutes.
D.
1. In a large bowl, stir yogurt until creamy.
2. Add soup, cooked zucchini, carrots, onions mixture and 1 cup (240 ml) croutons.
3. Gently mix all the ingredients.
4. Put it into the prepared casserole.
E.
1. In a small skillet, melt 2 Tbs. (30 ml) butter.
2. Add 1/2 cup (120 ml) croutons.
3. Toss to coat.
4. Sprinkle over casserole.
F.
1. Bake 30 minutes.
* Substitute for zucchini with Italian beans, broccoli, or any vegetable.
