Casseroles are one-dish wonders.
"The Great Depression of the 1930s meant that home cooks needed economical dishes for families, and the casserole was it," writes Clifford A. Wright in "Bake Until Bubbly."
Wright shares 250 recipes.
This recipe is from "Bake Until Bubbly: The Ultimate Casserole Cookbook," by Clifford A. Wright (Wiley, $22.95).
1½ pounds young zucchini, split in half lengthwise
Salt and black pepper
2 cups sour cream
¼ cup chopped fresh dill
2 tablespoons olive oil
Preheat oven to 350 degrees. Arrange the zucchini halves in a 13-by-9-by-2-inch dish, cut side up. Season with salt and pepper. Combine remaining ingredients. Season. Spoon over zucchini. Bake about 40 minutes.