Trick Your Kids With a Treat

If you know someone that won't touch a vegetable with a 10 foot pole, this recipe is for you. This is an old recipe but is still scrumptious and perfect for this time of year. Zucchini casserole. I have a friend that has 4 kids under the age of 12, none of which would touch zucchini. I made them this recipe and they begged for more. I missed a few pics so hang in here with me and I will be as descriptive as possible. Begin by slicing 4 medium sized zucchini. You can add several more when you have more zucchini than you know what to do with. If you are having a 4th of July party, double this recipe because believe me..people are going to love it! Next, slice or dice a large onion and add it to the zucchini. I used a big sweet vidalia.


The original recipe calls for a bag of Stovetop stuffing. I don't use that so I threw in a sleeve of crushed Ritz crackers and added 3 T. of poultry seasoning (do not omit this seasoning).


Add 4 or 5 grated carrots.


Add 1 cup of sour cream. You can use low fat sour cream if you wish. This recipe easily adapts to low fat ingredients. Add a cup of grated cheddar cheese.


Add 1/2 cup of melted butter. You can substitute Olivio or a low fat butter substitute.


Just pour it over top of everything in the bowl.


Then add 2 cans of cream of chicken soup. You can see that I used fat free.



Add some cracked black pepper and a bit of salt. Stir it all around until thoroughly combined.




Place it in a casserole or heavy pot and bake it for 45 minutes at 350 degrees.


It should be golden and bubbling around the edges. This can also be served at room temperature if you want to make it a bit in advance. Enjoy!

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