Zucchini/carrot/chicken casserole

Discussion in 'The BOC Diner' started by Rastus, Jul 26, 2007.

  1. Rastus

    Rastus Active Member

    Messages:
    158
    State:
    North Central, Missouri
    Zucchini/carrot/chicken casserole

    2 c. zucchini chopped
    2 c. carrots gratted
    1 c. chicken broth
    2 chicken buillion cubes
    1/2 c. onion chopped
    1 T. butter
    1/2 c. butter
    1 8 oz. carton sour cream
    1 box stove top stuffing
    1 can chicken
    1 c. shredded cheese

    Cook zucchini and carrots in chicken broth and cubes. Saute onion in butter untill clear. Add stick of butter and sour cream untill melted. Add vegetables and dressing mix and chicken-stir lightly. Pour into 9x13 pan. Top with cheese. Bake 20 min. in 350 degree oven. Yield: 6-8 servings

    Gona freeze some chopped zucchini this year just for this reciepe.
     
  2. Rastus

    Rastus Active Member

    Messages:
    158
    State:
    North Central, Missouri
    1/3 c. bisquick
    1 egg
    1/4 c. grated cheese (opt.)
    2 c. grated zucchini
    1 T. onion (opt.)
    Fry in very, very, very little conola oil.

    mix, spoon, fry, drain on paper towel, excellent side dish to get rid of left over zucchini. It takes a little while to fry enough on the bottom to be able to turn them with out making a mess, kinda like frying eggs. I try to fry on med. heat and then turn down heat as needed, they want to burn on the bottom before there down otherwise. I makem pretty thin and they seem to be hard to know when there done, still soft, but not ?guie?

    These grated reciepes sure make me thankful for a food processor. Although I have yet to find a way to chop with that thing.
     

  3. punkin570

    punkin570 New Member

    Messages:
    2,015
    State:
    MS
    Thanks Brent for teh recipes....I will definately try them.
     
  4. bluejay

    bluejay Well-Known Member

    Messages:
    8,502
    State:
    Napoleon, Mo.
    Thanks, I'll give em a try. Good way to use up some more zucchini.