Zucchini Casserole I Recipe - Allrecipes.com
Zucchini Casserole I Recipe
  • READY IN hrs

Zucchini Casserole I

Recipe by  

"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2005

I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mixture in the bottom of the casserole dish, and sprinkle the rest on top. I've also been known to add diced ham,cauliflower, or whatever I have on hand. My family looks forward to this casserole all year.

 
Most Helpful Critical Review
Aug 25, 2009

This was a good meal but it was missing something. Maybe adding cooked chicken would help...

 
Nov 22, 2006

I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Also I added the aforementioned pinch of garlic powder, and some leftover cheese on top. However, I thought this recipe was really good - you could tweak it by adding different veggies or herbs, and the addition of chicken or some other perhaps leftover meat would make this a main dish.

 
Aug 29, 2005

This was great! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). I used 5 C of zucchini, about half of a massive zucchini I was trying to use up. For the stuffing, use 5 C of stuffing mixed with 1 C of chicken broth. If it seems dry, don't worry - the zucchini releases moisture and the foil keeps it in, making it as creamy as can be. Try using 1 1/2 C of celery instead of the carrots.

 
Jul 24, 2003

The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Also added a little more carrott. Got great reviews and smelled wonderful. If you added some chopped left over chicken, smoked sausage or ham it would make a really good main dish.

 
Jul 24, 2003

After following all of the the steps (also added a minced clove of garlic), and checking on the dish half-way through cooking time, the stuffing on the bottom and top was extremley crispy (perhaps b/c I used a package of Stove Top stuffing?). I gave it a few good stirs, put it back in for 1/2 an hr, and the end result was delicious! It would not work as a main dish alone, but would be great as a very filling side dish.

 
Dec 10, 2006

This was really good. I added mushrooms and it was great. Will definately make it again.

 
Nov 13, 2005

Another big hit recipe!!! I made it for Thanksgiving last year for the first time & there were no leftovers. I did add shredded carrots & mushrooms to make it a bit more "filling" to the tummy. I'll be making this one again for Turkey Day!!

 

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Nutrition

  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 24.1 g
  • 8%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 16.2 g
  • 25%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 776 mg
  • 31%

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

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