Summer Zucchini Casserole Recipe - Allrecipes.com
Summer Zucchini Casserole Recipe
  • READY IN 55 mins

Summer Zucchini Casserole

Recipe by  

"If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Aug 28, 2007

This was good! I sauted the zucchini and onion in olive oil instead of boiling, due to personal preference. We'll make this again.

 
Most Helpful Critical Review
Aug 02, 2003

This recipe has great potential! My family likes a little more "kick" so I added diced red pepper, garlic, sliced mushrooms and 1/2 cup ricotta cheese. another good way to utilize an abundance of summer squash!

 
Oct 16, 2002

You have to try this casserole! This was the best casserole I've ever made! I was surprised at how good it turned out..it was great re-heated too! It is really good with fresh french bread and spring salad. I have made it every week so far. Thanks Judy!

 
Jul 29, 2006

This was good. There was too much zucchini (yes, I know it's a zucchini casserole!) and it kind of overpowered all the other ingredients. But I wanted to use up a lot of the zucchini we were given, so I tried it! I used maybe 3/8 cup of onion, two huge honkin' zucchini, and I chopped up 8 or 9 baby carrots instead of using grated. I diced up a stalk of celery and boiled it with the other veggies (including the carrots). I used margarine instead of butter and half low-fat/half regular sour cream. I added one can of drained, flaked chicken and I was really glad I did - next time, I might cook and chop up a chicken breast to add to the mix. I would not want this all the time, but it was a nice change in the casserole world. :) I really enjoyed the stuffing part: yummy and soggy on the bottom, yummy and crunchy on top. Next time, I might double the stuffing. Thanks, Judy!

 
Feb 29, 2008

This recipe is always a hit with my family. I have started adding cubed chicken to it for a one dish complete meal. It is now being requested when I attend functions.

 
Jul 07, 2008

My family loved this, even my 4 year old. I didn't have a full 2 lbs. of squash, so I added red pepper and some frozen corn. I also added a can of chicken breast and some jack cheese. Rather than boil the veggies, I sauteed them in some olive oil and butter and added some salt, pepper, cumin and garlic. Also, I only used half a stick of butter and added some chicken broth to the stuffing mix. It was a really nice comfort food dinner with roasted beets and a salad on the side.

 
Aug 05, 2005

Great recipe. I changed a few things in mine: Cream of Mushroom soup and I added cut-up chicken tenders. I also substitued chopped garlic for the onion. Nice blend of flavors, but my grandson didn't care for the garlic, mushroom soup, zucchini or sour cream. We loved it. He ate Ramen Soup.

 
Oct 20, 2010

Added shredded chicken and had no onions. Used Stove Top stuffing mix, and made it according to package directions. Will make again and add more veggies and NOT skip the onions. Very yummy and don't forget to grab a can of cranberry sauce!

 

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Nutrition

  • Calories
  • 611 kcal
  • 31%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 1251 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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