This summer squash dressing is a nice way to enjoy a winter comfort food with your summer garden bounty.
Preheat oven to 350 degrees.
Saute ingredients below in extra-virgin olive oil until crisp tender, about 7-10 minutes:
- 2 pounds summer squash into medium-thick slices
- 1 small onion, chopped
- 1 cup carrots, grated or celery, chopped
Mix 1 can cream of celery soup* and 2 cups creme fraiche, sour cream or low-fat yogurt or a mix of these.
Stir veggies into soup mixture.
Mix 2 cups whole grain bread crumbs and 1 teaspoon seasoning mix such as Mrs. Dash or Spike. Pour 1/2 cup melted butter over crumbs, stir to combine well.
Place half of crumbs into buttered square pan. Place soup mixture on top. Top with remaining bread crumbs. Bake for 25-30 minutes.
*You can use pretty much any “cream of” soup such as asparagus, cream of chicken, cream of broccoli …
Replace the zucchini with mushrooms and the carrots with celery and use cream of mushroom soup.