Herbed Zucchini Bake Recipe

• 2 1/4 c. herb seasoned croutons (for stuffing)
• 2 tbsp. melted butter
• 4 c. zucchini, cubed
• 3/4 c. grated Cheddar cheese
• 1/2 c. minced onion
• 1/4 c. butter
• 1 c. condensed cream of chicken soup
• 1/2 c. lowfat sour cream or possibly plain, low-fat yogurt
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tbsp. minced pimentos (optional)

1. In medium mixing bowl, toss 3/4 c. of the croutons with the 2 Tbsp.
2. melted butter.
3. Set aside.
4. In large saucepan, cook zucchini in lightly salted water for about 5 min and drain.
5. Cook carrots and onion in the 1/4 c. butter in the large saucepan till tender.
6. Add in remaining 1 1/2 c. croutons, soup, lowfat sour cream, pimento, salt and pepper.
7. Mix thoroughly.
8. Stir in cooked zucchini.
9. Spread in an ungreased 10 x 6 x 2 inch (1 1/2 qt) baking dish.
10. Top with extra croutons.
11. Bake at 350 degrees for 35 min or possibly till warm and bubbly.
12. Makes 8 servings.
13. Makes a complete dinner if you add in 2 c. cooked chicken or possibly turkey.

herb seasoned croutons, butter, zucchini, cheddar cheese, onion, butter, condensed cream, sour cream, salt, pepper, pimentos

Taken from cookeatshare.com/recipes/herbed-zucchini-bake-19072 (may not work)