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READY IN 40 mins

Zucchini Casserole II

Read Reviews (68)

"This is a tasty way to use up some of your bumper crop of zucchini." — Bea

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Original recipe makes 8 servings Change Servings

6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1/2 cup chopped onion

1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
1/2 cup butter, melted

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Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.

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PREP 15 mins
COOK 25 mins
READY IN 40 mins

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Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will like this. We like to saute the onions & carrots together until tender and then add stuffing. We also steam or microwave the zucchini as it helps to retain it's flavor and this process doesn't have the watery affect boiling does. We also drain the zucchini for a short period too. Enjoy... This is a keeper!

—PRAISEGOD

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Most Helpful Critical Review

Aug 02, 2007

This was really average. I put in a little extra zucchini in and some cheese which helped. I also drained the zucchini on paper towels (after draining the first time.) It wasn't too soggy, which was good, just a little bland.

—Keers

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85 Ratings

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Jul 24, 2003

I loved this recipe! My grandmother used to make something similar to this and I have been searching for the recipe. Even my hubby who claims to *hate* zucchini ate it up...

—GINNYG

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Sep 25, 2003

With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious dish. I splurged with real butter, but cut back on fat using low fat sour cream & reduced fat cream of mushroom soup with excellent results.

—veda

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Aug 26, 2003

This was very good. The only thing I might do next time, is to cook the onions a little before adding them to the casserole. I liked the taste, but for those who aren't wild about onions, it was a little strong. I also liked it a lot better the next day. A great sidedish, and a nice way of using up zucchini that threatens to take over your entire backyard!

—KarenTheMiltch

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Aug 09, 2003

This recipe is great! I made it for Thanksgiving dinner and nearly everyone told me how good it was and wanted the recipe! I did add a little cayenne pepper to spice it up a bit, and added some cheese on top, before the bread crumbs. Also, put together the night before and baked just before dinner. I'll be making this again and again. Thanks!

—NEVABURNS

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Feb 15, 2007

I made this recipe and took it to a Valentine's dinner at my daughter's in-laws. It was a HUGE hit -- everyone kept telling me how wonderful it was...and her father-in-law went back for second & third helpings! I took some of the suggestions from the reviews I read. I used cream of chicken soup instead of cream of mushroom, and layered Ritz cracker crumbs (about 24 crackers) on the bottom of the baking dish. I also substituted the sour cream for a package of softened cream cheese. This recipe is definitely one that I'll use especially when I have to bring a covered dish to a pot-luck dinner.

—MizRispee

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Dec 16, 2003

This recipe went over very well at a dinner party I went to last night. I had two non zucchini eaters gobble this side dish up and tell me that they want me to make it again! I liked it too, but since I made it I was a little harder on myself and thought it could have been better. Everyone else loved this dish. I will make it again.

—CONTOURS

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Nutrition

Calories
302 kcal
15%

Carbohydrates
25.8 g
8%

Cholesterol
43 mg
14%

Fat
20.6 g
32%

Fiber
2.6 g
10%

Protein
4.8 g
10%

Sodium
688 mg
28%

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

Nutritional Information

Zucchini Casserole II

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 302
Calories from Fat: 185

% Daily Value *
Total Fat 20.6g 32 %
Saturated Fat 11.8g 59 %
Cholesterol 43mg 14 %
Sodium 688mg 28 %
Potassium 414mg 12 %
Total Carbohydrates 25.8g 8 %
Dietary Fiber 2.6g 10 %
Protein 4.8g 10 %
Sugars 5.4g
Vitamin A 98 %
Vitamin C 10 %
Calcium 10 %
Iron 17 %
** Thiamin 18 %
Niacin 23 %
Vitamin B6 9 %
Magnesium 13 %
Folate 33 %

* 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.