Zucchini & Carrot Casserole

I love zucchini!

When zucchini season rolls around everyone usually has tons of it to give away from their gardens. Which is a good thing because for the past 2 years I have had NO luck at all growing it.

I like to cube it or shred it up and freeze it for later in the year when the prices are so high.

But I also use lots of it while it's fresh. Whether it's in a cake, casserole or just sauteed in a little butter or olive oil.

So here's a casserole that I threw together one day last week and thought that I'd share it with you. You could actually throw in other favorite veggies if you wanted.

Zucchini & Carrot Casserole

1 large zucchini, cut in bite size chunks

1 cup (or more) shredded carrots

1 tsp. dried minced onion

1 can cream of celery soup

1/3 cup water

1 to 1 1/2 cups Velveeta, cubed

bread crumbs

salt & pepper

Grease a 13X9 pan.

Place zucchini chunks & carrot shreds in pan.

Sprinkle with salt, pepper & minced onion.

In a bowl, whisk together soup & water & pour over vegetables.

Put Velveeta cubes on top & sprinkle with bread crumbs.

Cover & bake for 50-60 minutes.

Uncover and bake another 10 minutes.