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READY IN 1¼ hrs

Zucchini Casserole I

Read Reviews (45)

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

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Original recipe makes 6 servings Change Servings

4 ounces herb-seasoned dry bread stuffing mix
1/3 cup melted butter
4 cups cubed zucchini
2 carrots, grated

1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
1/2 cup sour cream

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Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

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PREP 15 mins
COOK 1 hr
READY IN 1 hr 15 mins

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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.

—GRANNYGREEN

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Most Helpful Critical Review

Aug 25, 2009

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

—Mrs. Bishop

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53 Ratings

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.

—CROWCHICK

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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.

—HANNAH22

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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.

—M. STRINGFIELD

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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.

—Rachel

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Dec 10, 2006

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

—Michelle

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Nov 13, 2006

This is a GREAT recipe!!!! I made this for a family dinner and everyone loved it. I made exactly as the recipe stated and I thought everything turned out delicious. I made ahead of time and popped it in the oven when I was ready. I will definately be making this for the holidays. Thanks for the great recipe.

—momto3boys

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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.

Nutritional Information

Zucchini Casserole I

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 259
Calories from Fat: 146

% Daily Value *
Total Fat 16.2g 25 %
Saturated Fat 9.5g 48 %
Cholesterol 39mg 13 %
Sodium 776mg 31 %
Potassium 425mg 12 %
Total Carbohydrates 24.1g 8 %
Dietary Fiber 2.7g 11 %
Protein 5.6g 11 %
Sugars 5.4g
Vitamin A 134 %
Vitamin C 15 %
Calcium 9 %
Iron 16 %
** Thiamin 14 %
Niacin 24 %
Vitamin B6 10 %
Magnesium 12 %
Folate 31 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.