Sorry for the poor picture. The sun had set and I was starving and didn't take the time to style a craveable picture. But now I really wish I would have because I'm afraid you won't try it now.....annnnd you need to. It's one of those recipes I couldn't shut up about. My sis-in-laws aunt is the creator of it. We had it this past Sunday as a side dish and it was delicious and there wasn't a speck left at the end of the night. This is another great side dish option for your upcoming Thanksgiving feast. Enjoy!
Recipe:
3-4 medium zucchini, diced into 1/4 inch pieces
5 carrots, diced into 1/4 inch pieces
5 celery stalks, diced into 1/4 inch pieces
1/2 cup lite sour cream (I like Daisy brand)
1 lg. yellow onion, diced finely
1 small box Stove Top (chicken flavor)
1 can cream of celery soup
3/4 cube butter
1 tsp. pepper
Preheat oven to 350 degrees. Fill a large pot with water, half full. Bring to a boil. Add carrots and celery. Boil for ten minutes then add diced zucchini. Boil for another few minutes. Turn heat off and drain water from the pot. Set aside. In a large skillet, melt 3/4 stick butter. Add onions and saute until tender. Add Stove Top, sour cream, and cream of celery soup. Mix until combined. Add carrots, celery and zuchini and fold mixture until combined. Lightly butter a casserole dish or other baking dish you prefer. Pour stuffing mixture in dish. Cover and bake for 30-40 minutes. Serve immediately. Refrigerate left-overs.
Lame image by Briana
3 comments:
I've never tried a zucchini stuffing recipe, but I have to say, this looks VERY yummy!
Yum. I love side dishes; sometimes we have full meals of just side dishes.
This looks delicious Briana! I love your recipes. I want to make this the day before Thanksgiving. Can I finish it in the casserole dish and wait to bake it until the next day or do you think it would get soggy in the fridge if its not baked? Or should I bake it in advance and just warm it up on Thanksgiving?
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