August Recipe of the Month-those darn zucchini!
I am so excited to have signed up for weekly vegetables from River Road Gardens, a small organic farm very close to where I live in Montgomery. The clincher? They deliver!
But then, predictably, I had way more zucchini than I anticipated, especially since summer squash is not a favorite of mine. But, thinking I had enjoyed my father’s sausage-stuffed zucchini boats in years past, I searched for a casserole version of that. And found plenty, of course.
I chose this one on the Better Homes & Gardens website, caving in to the old-time comfort of condensed soup as an ingredient. It also allowed me to use up other things lurking in my pantry and freezer.
In the end, I made a few changes (and a smaller quantity). I had loose pork sage sausage and a link of hot Italian sausage in the freezer, so used those rather than the turkey sausage called for.
I had Healthy Request cream of chicken soup in the pantry (shocking, right?), and rather than have an awkward amount leftover (due to my smaller baking dish) dumped the whole thing in, figuring it would compensate for having less than the amount of sour cream called for. It worked out fine.
The clincher was that this recipe used purchased stuffing cubes and I had those on hand too, needing to be used up.
I cut two medium zucchini into half moons and when I added them to the skillet, I cooked them longer than called for, so they’d shrink down some. Otherwise they wouldn’t have fit into the square baking dish I used. A layer of stuffing, a layer of zucchini/sausage, and a finishing layer of stuffing. Bake in oven. Done and done!