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Zucchini casserole is a healthy alternative to dishes made with pasta

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Don Deal

My family on both sides were among the first settlers in this area, buying their land from the government. These early settlers had to grow their own food, since there were no grocery stores. My parents have continued to garden and carry on the tradition of farming as a part of their food source. Now my brother, David, and I grow extra from our gardens for the local farmers market. 

I love this zucchini casserole recipe; it is one of my favorites because of its fresh taste and the health benefits over pasta. 

DON DEAL’S Zucchini Casserole is a great way to use extra zucchini when plants start producing in early summer.

Zucchini Casserole

  • 1 medium zucchini
  • 1 medium onion
  • 1 can of cream of chicken soup
  • 1 bag of shredded cheddar cheese

Optional ingredients to add: red pepper and/or fresh garlic, cooked with the zucchini and onion; 1/2 pound of cooked and drained ground turkey, beef, or pork.

Sauté sliced or grated zucchini and onion in skillet with olive oil, until tender. Place zucchini and onion in medium baking dish and cover with cream of chicken soup. Cover with a generous layer of cheddar cheese. Bake at 350 degrees in oven for 20 minutes or until cheese is fully melted.