Zucchini Supreme Recipe

5 3 8
Zucchini Supreme Recipe
Zucchini Supreme Recipe photo by Taste of Home
Publisher Photo

Zucchini Supreme Recipe

Read Reviews
5 3 8
Publisher Photo
Zucchini recipes are popular this time of year. I'm always on the lookout for new ones. This dish has a very pleasant flavor and nice combination of color and texture.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 4 cups water
  • 6 cups sliced zucchini
  • 1 cup shredded carrot
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 cups seasoned stuffing croutons
  • 1/2 cup butter

Directions

In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain.
In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. baking dish. Top with vegetable mixture and remaining croutons.
Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown. Yield: 8-10 servings.
Originally published as Zucchini Supreme in Country August/September 2000, p49

Nutritional Facts

1 each: 244 calories, 15g fat (9g saturated fat), 42mg cholesterol, 843mg sodium, 22g carbohydrate (4g sugars, 3g fiber), 5g protein.

  • 4 cups water
  • 6 cups sliced zucchini
  • 1 cup shredded carrot
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 cups seasoned stuffing croutons
  • 1/2 cup butter
  1. In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain.
  2. In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. baking dish. Top with vegetable mixture and remaining croutons.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown. Yield: 8-10 servings.
Originally published as Zucchini Supreme in Country August/September 2000, p49

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Reviews forZucchini Supreme

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MY REVIEW
tangomango User ID: 5621414 58130
Reviewed Feb. 9, 2014

"Delicious!"

MY REVIEW
MicheleGH User ID: 4409773 28145
Reviewed Jul. 29, 2010

"This was very good. Next time I will add more zucchini for a better sauce to veggie ratio. I used light sour cream and omitted the butter and it was still delicious."

MY REVIEW
Aunt Ang User ID: 3999452 80295
Reviewed Jun. 23, 2010

"Really good! easy to make! Even the leftovers taste GREAT! It's a keeper! :)"

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