Zucchini Supreme

This dish features garden ingredients, it has a great flavour, and a great way to use up any zucchini from the garden. I usually just lightly saute the zucchini instead of boiling it, but that is optional.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 4  cups water
• 6  cups  sliced zucchini
• 1  cup  shredded carrot
• 1⁄4 cup  chopped onion
• 1  teaspoon salt
•  black pepper
• 1 (10 ounce) can  cream of mushroom soup, undiluted
• 1  cup sour cream
• 1⁄3 cup  grated parmesan cheese
• 1⁄2 teaspoon garlic powder (or to taste)
•  pepper
• 4  cups herb-seasoned stuffing cubes
• 1⁄2 cup butter, melted

Directions

1. Set oven to 350 degrees.
2. Butter a 13x9 baking dish.
3. In a dutch oven, bring water to a boil.
4. Add zucchini, carrot, onion and salt.
5. Cook for 8 minutes, or until veggies are tender.
6. In a large bowl, combine the soup, sour cream, Parmesan cheese, garlic powder and pepper; fold in veggie mixture.
7. Season with salt and pepper (can use cayenne pepper in place of black).
8. Combine croutons and butter; place half in a greased baking dish; top with veggie mixture and remaining croutons.
9. Cover, and bake at 350 degrees for 30 minutes; uncover; bake 10 minutes longer or until golden brown.