In my house we love zucchini and eat pretty much all year long, especially in the summer when we can get it from our local farm market or garden (when the ground hogs have not taken over). I have taken great pleasure in coming up with fun ways to make it. It is such a versatile ingredient. This is fabulously delicious recipe. Enjoy!!
Zucchini Bake (serves 6)
Preheat Oven 350 degrees
Need one 9x9 glass dish
1 large or 2 small zucchinis
1 can of cream of asparagus soup (Can use cream of celery or cream of mushroom)
¼ cup of skim milk
½ cup of grated cheddar cheese (2 tbsp reserved)
½ cup of panko bread crumbs
1 tbsp of butter or margarine
1 tbsp of fresh chopped parsley
1 tbsp of fresh chopped basil
Salt & pepper to taste
Ping of garlic powder
Couple dashes of hot sauce
Start by washing and drying your zucchini and cutting slices on an angle. In a separate bowl combine; soup, milk, cheese, 1 tsp of parsley and basil, salt, pepper, garlic powder and hot sauce. Whisk together until combined.
In small sauté pan melt butter, add panko bread crumbs the rest of your parsley and basil and salt & pepper to taste.
Spray glass dish with non-stick cooking spray and place zucchini in the bottom of dish. Top with wet ingredients and top with panko crumb mixture. Bake in the oven for 25 minutes, remove from oven and sprinkle the reserved grated cheddar cheese on top and bake for another 15 minutes until the zucchini is fork tender and the panko bread crumbs are a golden brown.
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