Made Cathy Z's Baked Creamy Zucchini for our Bible study group tonight. Excellent!

M

michael-in-phoenix

Well-known member
I doubled the recipe and it fit a 15" x 20" pyrex casserole pan perfectly.

Everyone loved it, including our littlest partaker, who is not even 2 yet. He kept asking for more, more!.

Good stuff!

Cathy's recipe, from our favorites file:

BAKED CREAMY ZUCCHINI (serves 6)

Rich and easy. Serve with plain grilled meat or fish.

5 medium zucchini, sliced to 1/4"

3 carrots, shredded

1 medium onion, chopped

3 garlic cloves, chopped

2 T butter

1 C cream of chicken soup, undiluted

1 C sour cream

1 tsp pepper

1 tsp tarragon

1 C seasoned croutons or dry bread crumbs

Boil zucchini in water until tender (5 minutes). Sauté carrots, onions and garlic in butter until limp. Add the sour cream and soup. Add the zucchini and half the croutons, and stir carefully. Season with pepper and tarragon. Pour into a greased casserole and put remaining croutons on top. Bake at 350° for 25 minutes

http://eat.at/swap/forum20/36_BAKED_CREAMY_ZUCCHINI__CathyZ

 
Glad you liked it. Ah the wonder of adding a can of cream of chicken soup....

As much as I make almost everything "homemade" from scratch, every once in a while a can of cream-of-something soup is just the right ingredient, isn't it? I come from "casserole country" (Minnesota) and am not ashamed to open a red and white Campbells can on occasion. LOL. Yummy!

 
Which is why I love this site, because we "can" use cream of something soup

without someone being critical about it. Campbell's cream soups are a staple in my pantry and I believe a secret ingredient for many home chefs and possibly restaurants.

 
I have no fear of that either! Especially since there is no more salt added. As long...

...as the flavor balances out, what the heck? Go for it!

I added a can of cream of chicken with mushrooms to a pot of red sauce awhile back and it really made an excellent sauce. I already had all the good stuff in there (sauteed mushrooms, onions, etc.), but that addition gave it a depth of flavor above and beyond. Then I braised a bunch of boneless/skinless chicken thighs in the sauce. So good!

Thanks again for the zucchini recipe. The little guy is probably having some for breakfast as I write.

Michael

 
If you had the time you could totally do a lot to this dish to lower the salt

Cook your own chicken without salt using spices and herbs instead. use low salt broth, etc. By the time one pics off the meat from the carcass from a rotisserie chicken, you could roast some boneless, skinless chicken thighs. Lower sodium cheeses are Mozzarella, cream cheese, Monterey Jack, Swiss, using a combination of these should produce a quality dish, if one is so inclined to do s;)

 
Heck, even Campbell's Tomato Soup can be a killer soup with the addition of a bit of Umami!

Because of lack of time, I served it one time to lunch guests, with grilled cheese sandwiches, fancy ones, of course and they thought the soup was home made! Then there are the boxed Tomato and Red Bell Pepper Soups out now, especially the organic ones that are awesome, again with that added Umami. It can be a good Sherry Wine, a good Balsamic, or any other secret ingredient you can conjure up. Even a good heavy cream.....Yum!

(I think I am turning into Ina Garten, with all the "good" ingredients!

 
My biggest beef with Campbells Cream of Tomato is that it is so gawd-almighty sweet. . .

It tastes like someone dumped a sugar bowl in there to me. I have made home-made c-of-tom soup and it didn't taste like it made a pass through and open sugar bowl.

But, that being said I know a LOT of people who love it!

 
Nah, ya need to cut the salt by subbing a can of sour cream in for one for the mushroom soups . . .

Mo' sour cream, mo' bettah!

 
It used to be my after school snack, and I still love it although not all

that often. It makes a nice "French" dressing, IMO.

 
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