This casserole is really great--rich, cheesy, and perfect to use up any left over summer zucchini!
2 lbs. zucchini, shredded 1 1/2 C. Cheddar cheese, shredded 1 can cream of chicken soup 2 C. sour cream 1/4 lb. butter, melted 1/2 C. onion, diced 1 tsp. salt
Shred zucchini and place in a colander; sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press as much of the liquid out as possible. Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour.
8 servings