Prep time: 20 minutes
Cook time: 45 minutes
Betty Purther of Auburn was looking for a zucchini casserole recipe like the one her grandmother used to make. It contained zucchini, onion, garlic, bacon, cheese and another ingredient.
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This easy recipe comes from Diane Boerman of Citrus Heights. She uses low-fat cheese, fat-free sour cream and the healthy version of the soup as a way to lessen the calories and fat. Bacon is not in this recipe, but you can add 6 strips of cooked, crumbled bacon with the onion and cheese mixture.
6 to 8 medium zucchini, sliced
1 medium onion, chopped
2 cups grated cheddar cheese
1 can cream of chicken soup
1 cup sour cream
Salt and pepper to taste
1 box cheese and garlic salad croutons
Parboil the zucchini, making sure not to overcook. Drain well. Lightly mash the zucchini. Add onion, cheese, soup, sour cream, salt and pepper. Mix well. Fold in ¾ of the box of croutons.
Pour into a large casserole dish that has been sprayed with nonstick spray. Crush the remaining croutons and spread on top.
Cover and bake at 375 degrees for 45 minutes. Let stand 10 minutes before serving.
Per serving: 526 calories; 27 grams protein; 43 grams carbohydrates; 30 grams fat (11 saturated, 14 monounsaturated, 1 polyunsaturated, 4 other); 45 milligrams cholesterol; 1,289 milligrams sodium; 2 grams fiber; 4 grams sugar; 49 percent calories from fat.