Recipe courtesy of Heidi Dunkelberg of Coffee Cup Cafe

Ingredients

3 Tablespoons of extra virgin olive oil
5 medium sized zucchini, chopped
1 medium onion, chopped (approx same size as zucchini)
2 carrots, peeled and grated
1 teaspoon iodized salt
2 cups water
1 cup sour cream (low fat sour cream or plain yogurt can be substituted)
1 cup of Ritz cracker crumbs (32 crackers = 1 cup)

Steps of Preparation

Preheat oven to 350 degrees.

Add olive oil to medium sized pot. Add chopped zucc, onion, grated carrots and salt. Stir. Cook for 15 minutes on medium heat, stirring occassionally. Add two cups of water. Cook for 5-8 minutes. Remove pot from heat. Add sour cream and stir well. Pour into greased 8×8 casserole dish. Add cracker crumbs to top. Bake for 15 minutes. Serve hot.

Photo: Igor Osinchuk