The Name of This Casserole May Say Skinny But the Taste Buds Say “I Don’t Think So!”
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Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Zucchini is by far my favorite summer vegetable. I grow plenty and eat them almost every day, they’re so versatile! First of all, I like them just sliced fresh on their own with a sprinkle of salt, or in a salad. Then I also love zucchini bread which is sweet and delish as well as healthy. Finally, I love zucchini in soups and casseroles. I’m always looking for new dishes to chop it up and throw it into. I found this one that is hailed as the “best.” Reading something is the best instantly makes me want to be a food critic and that’s just what this did for me.
I gathered some zucchini from the garden and picked up the other four ingredients. I love that they are minimal! The photo alone of this dish made me drool a little bit, because if you love zucchini you just want it all the time – am I right?
Recipe and photo courtesy of Give Recipe.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS
Quick Tip: Sprinkle zucchini with a pinch of salt then wait 5 mins to drain it – this removes excess liquid.