"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." — HIGHROAD
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of chicken soup
unsalted butter, melted
1 (6 ounce) package
chicken-flavored dry bread stuffing mix
This was good! I sauted the zucchini and onion in olive oil instead of boiling, due to personal preference. We'll make this again.
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!
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!
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!
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Zucchini Casserole
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 372
A new recipe revealed each day until Christmas. Check it out!
Get time-saving recipes to save your busy life.
Get the season’s best recipes for holiday feasting.
See how to make a simple roasted zucchini casserole.
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
See how to make a simple pasta with scallops, zucchini, and tomatoes.