Zucchini Supreme

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  • 4 cups water
  • 6 cups sliced zucchini
  • 1 cup shredded carrot
  • 1/4 cup chopped onion
  • 1 teaspoon salt
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 4 cups seasoned stuffing croutons
  • 1/2 cup butter


  1. In a Dutch oven or soup kettle, bring water to a boil.
  2. Add the zucchini, carrot, onion and salt.
  3. Cook for 8-10 minutes or until vegetables are tender; drain.
  4. In a large bowl, combine the soup, sour cream, garlic powder and pepper.
  5. Fold in vegetable mixture.
  6. Combine croutons and butter; place half in a greased 13-inch by 9-inch baking dish.
  7. Top with vegetable mixture and remaining croutons.
  8. Cover and bake at 350° for 30 minutes.
  9. Uncover; bake 10 minutes longer or until golden brown.

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