Zucchini Casserole II Recipe - Allrecipes.com
Zucchini Casserole II Recipe
  • READY IN 40 mins

Zucchini Casserole II

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. 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.
  3. 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.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2004

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!

 
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.

 
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...

 
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.

 
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!

 
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!

 
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.

 
May 14, 2006

Oh my gosh! Incredible! The only change I made was adding a little salt and pepper to the mix. Delicious!

 

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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.

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