Zucchini Casserole

 I love this casserole!  I got it from another temple buddy...   S. Graham, back in July.  It really is tasty and easy.  Thanks for sharing, S. xox  (Excuse the less than appetizing picture... I didn't think to take a picture until after I had served dinner out of it!)

It says to use a 9x9" baking dish, but I add a pint jar of my canned/bottled chicken which makes it too much for that size dish.  To compensate for a larger baking dish, I either use 2 boxes of stuffing mix (Stove Top) or toast 4-6 slices of bread, crumble it into small pieces and add some of the same spices in the packaged product, plus add a bit more margarine.



It's a nice comfort-food-type meal... I've made it several times, with and without the added chicken. 

Zucchini Casserole

6 cups shredded or  diced (about 1/2") zucchini, unpeeled

1/2 cup chopped onion

1/2 cup water

Combine and microwave:  above 3 ingredients in a
        covered dish for 5-6 minutes.  Drain well.

Melt: 1 stick margarine, (1/2 c.)

Combine: Melted margarine and 1 pkg. (6 oz.) dry
        stuffing mix (Stove Top) with seasoning pkt.
        NO water.  Mix well.

Combine in large bowl and blend well:

        1 can cream of chicken soup, undiluted

        1 cup sour cream

        1 cup shredded cheese

Add:  drained zucchini and onions, blend well.

Put:   1/2 stuffing mixture in 9x9" baking dish.

Add:  zucchini mixture.

Top:  with remaining stuffing mix.

Bake: at 350 degrees for 30 minutes.

Serves: 4 to 6

Opt.  Add cooked chicken (12 oz. can or leftovers).
       4-6 crumbled slices toast plus desired seasonings.
         (Check stuffing mix box to see what they use.)

Super Easy Chocolate Zucchini Bread

Ahhhh... my first recipe here... and it's a good one!  I've made this zucchini bread using Devil's Food, White, Spice and just regular Chocolate cake mixes... they are all good but, in my opinion, the Devil's Food is by far the best.... way chocolatey and moist... almost like a nice, gooey brownie.

Super Easy Zucchini Bread

3 eggs

1 1/2-2 cups shredded zucchini

1 teaspoon vanilla

3 teaspoons butter, melted

1/2 cup chocolate chips

1/2 cup chopped nuts

1 (18 1/4 ounce) box Devil's Food chocolate cake mix (any can be used)

1/3 - 1/2 cup sugar

1. In one bowl mix all ingredients. Will have some lumps and that is ok. As we age, those lumps are badges of honor!

2. Pour into 2 greased and floured bread loaf pans or 1 loaf pan and 12 muffin cups (lined).  I like to use a cooking spray, like Pam or Vegalene, then coat with sugar instead of flour... nice touch!

3. Cook for 45 minutes at 350°F.

4. Muffins 25 minutes at 350°F.

Because I live in a high-altitude area (6700'), I throw in a little extra flour, maybe 1/4 cup to compensate.  This is not a high-rising bread... perhaps smaller loaf pans would make them a little taller... but all the flavor is there anyway!! 

This bread also freezes well... in fact, I have some in the freezer right now... hmmm, breakfast food??  (OK, I just went and got a loaf for a picture... and if you look closely, you can still see the ice crystals on it!  That's what it looks like using the sugar to coat the pans... nice, crispy sweet edges!)

Oh, yeah!  It's good!

Enjoy!