Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Tuesday, August 26, 2008

Carrot and Squash Bake


I am really lovin' seasonal eating this summer. The seasonal food is priced great and some of the Ohio grocery stores are even selling food from right here in Ohio, can you believe it? It amazes me that they even have to put signs up that says "Ohio produce." Shouldn't they
always be selling local produce when possible? I know you can't sell Ohio corn in December, but sheesh, you should be selling it in August. I know life doesn't always make sense though.

This recipe, however, is one that is great in the summer, fall, winter or spring. But right now squash is a great price, so make some soon. I have loved this recipe for a long time. My father used to cook once in a while, and this was a dish he prepared. He must have loved chopping vegetables because I remember him making vegetable soup and salads, too.

My children (most of them) enjoy this dish also. The great thing about zucchini, from a kid's perspective, is that it usually tastes like whatever it's cooked with -- no strong flavors on its own. If you have an onion picker at your table, this recipe has onions in it. But you could grate them instead of chopping and they'll disappear. Most kids love the mild sauce and the stuffing. It's a great dish if you want a meatless main dish. I ate it for dinner Sunday with a bowl of Cucumber Tomato Salad and watermelon. Who needs meat? (Well, my husband and kids think they do, but I was perfectly satisfied without it.)

For this dish I use low fat soup and low fat sour cream -- I can't tell the difference. If you're offended by a can of soup, I'm sure you can make a lovely white sauce, but I'm not offended by using the soup, so I have never tried that. If you are a vegetarian, you could substitute Cream of Celery soup.

Carrot and Squash Bake

7 c. sliced zucchini or yellow squash (about 1-3/4 lbs.)
1 med. onion, chopped
1 can cream chicken soup (or celery)
8 oz . sour cream
1 c. shredded carrots
8 oz. herb stuffing (I use Pepperidge Farm -- half a bag)
¼ c. butter, melted

In a saucepan, cook zucchini and onion in 2 c. boiling water and 1/2 t. salt,
uncovered, for 5 minutes; stir once.
Drain. In a bowl, combine soup, sour cream and carrots.
Fold in squash mixture.
Combine stuffing and margarine.
Sprinkle two-thirds of stuffing mixture into a greased 13 x 9 pan.
Spoon vegetable mix on top.
Sprinkle remaining stuffing mixture over vegetables.
Bake, uncovered, for 30 - 35 minutes.



Barb, sfo said...

Have you ever tried the "cream of whatever soup mix?" It makes a great cream of chicken.
I don't mind having cans of soup around, but sometimes I forget to replace it after I use it--so this is great to have in the pantry as a backup. Plus it's cheaper, has way less salt, and I can make as much as I want.

Angie said...

Your pictures and recipes look mouth-watering! I'll be back to visit!! :)

Anonymous said...

I didn't have all the ingredients on hand when I made this for the family, but even with the substitutions I made it was phenomenal! My kids like it better than the zucchini pie I've been making all these years! Thanks for a great recipe -- the girls say it's a keeper!

Zina from "Ora"