Zucchini Casserole
The perfect recipe for all that summer squash, Zucchini Casserole is a family favorite! Tender and creamy, this lightened-up version includes homemade condensed soup mix. The best summer side dish!
Servings: 6 servings
Ingredients
- 10 cups zucchini, cubed into bite sides pieces
- 1 yellow onion, chopped
- 1 stalk celery, chopped
- 1 recipe Homemade Condensed Soup Mix, see notes for recipe
- 1 cup greek yogurt
- 1/2 cup unsalted butter, melted
- 2 cups breadcrumbs
Instructions
- Preheat oven to 375 degrees.
- Fill a large stockpot with water and bring to a boil. Salt the water and add the zucchini, celery, and onion. Boil for about 8 minutes until everything is tender. It will continue to bake in the oven, so no need to overboil, as this will make for a more tender casserole (which isn't a bad thing!).
- Meanwhile, prepare the homemade condensed soup mix. Drain vegetables and add soup mix and greek yogurt to the pot. Stir completely to combine, adding salt and pepper to season.
- Mix your melted butter and breadcrumbs, stirring until the butter is absorbed into the breadcrumbs. In a 9 x 11 baking dish, add about 1/2 of your breadcrumbs, followed by the zucchini mixture, and topping with the remaining breadcrumbs.
- Bake for about 20 minutes until breadcrumbs are golden brown. Serve warm!
Notes
Find my Homemade Condensed Soup Mix recipe here, which can be used to replace 1 can of condensed soup in most recipes!