Transcript Summary:
Ingredients:
- 3 small zucchini, sliced, unpeeled
- 3 small yellow squash, sliced, unpeeled
- 4 scallions, chopped
- 1 tablespoon fresh basil, chopped
- 1 teaspoon fresh oregano, chopped
- 1 cup sour cream
- 1 cup cream of celery soup (or cream of mushroom or chicken)
- 2 tablespoons olive oil or butter
- 2 cups herb bread crumbs or herb croutons
- 1 tablespoon Parmesan (optional)
Steps:
1. Boil 1 quart water; add zucchini and yellow squash; cook until barely tender (~10 minutes), drain well.
2. Sauté scallions in oil or butter.
3. Combine sour cream and soup, stir in basil and oregano.
4. Spoon squash into 9×13 casserole, top with soup mixture, then bread crumbs, then Parmesan.
5. Bake 350°F until done (~30–40 minutes).
Notes:
- Created by herbalist Sharon Millsaps