Reviewed: Sep. 16, 2008

DELICIOUS!!! My husband and I loved this recipe. Great way to use up the abudance of zuchini our garden has provided this year. I did take some other reviewers suggestions and made the following changes: Cruched up some buttery crackers on the bottom (so i'd have more topping). Microwaved the zucchinni with some garlic salt (about 7min). Sauted the onion and carrots. Used cream of chicken soup. A tiny bit of cheyenne pepper and finally added some cheese right before topping it off with the stuffing. PERFECTO! Definitely a keeper.

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chef.in.training

	Cooking Level: Beginning Home Town: St. George, Utah, USA Living In: Cheyenne, Wyoming, USA
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Reviewed: Sep. 16, 2008

Great! There are so many zucchini casserole recipes out there. I had one I loved and lost the recipe. I found this one that was similar to the one I lost but even better! I love the sour cream in it!

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Annie


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Reviewed: Sep. 15, 2008

This is so good! I sautéed the zucchini, finely chopped carrots, onions, & some garlic. Then stirred in the soup & sour cream. I used Pepperidge Farm cubed country style stuffing (about half of a 14 oz. bag). And put all the stuffing on the bottom. I have been looking for this recipe. I lost my copy I got from a friend. I so glad I found it. It’s great with a turkey dinner.

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Laurie D.

	Cooking Level: Expert
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Reviewed: Sep. 5, 2008

This turned out really good, and it will be even better tomorrow when the stuffing softens up a bit and the flavors meld together. I used half the amount of onion as others have suggested and sauteed all the vegetables together instead of boiling the zucchini.

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GreenEyed Lefty

	Cooking Level: Expert Home Town: Flint, Michigan, USA Living In: Detroit, Michigan, USA
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Reviewed: Jun. 4, 2008

I tweaked quite a bit since I was using what I had on hand. Instead of Sour Cream, I tossed in what was left in a tub of sour cream based salsa grande dip. I also only used a handful of chopped onion that I had leftover. I had sauteed some zuchinni and carrots the night before and used those. It can out surprisingly tasty! The stuffing on top was a but crunchy though, maybe moisten it somehow next time.

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pokerstar


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Reviewed: Mar. 8, 2008

My daughter in law made this for us and we all ate this dish like there was no tomorrow. There wasn't much left by tht time we were done and I got the leftovres.. I copied the receipe and sent it to a few of my friends already. TWO thumbs up on this one for sure.

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Cathi S


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Reviewed: Mar. 3, 2008

This is one of the best zuchinni side dishes I have ever made A++++. Very filling (this can be used as a main dish as well as a side dish). My family loved it and kept raving about it. The only thing I had to do was substitute cream of onion soup for the cream of mushroom soup because I am allergic to mushrooms. Will definetely make again

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lswain


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Reviewed: Feb. 12, 2008

Definitely a lot of crunchy texture & taste from the raw onions and stuffing. If you don't want dragon breath, you may want to saute the onions a little (I plan on doing this next time). I used dry stuffing mix and it was a little too salty (even salt-loving hubby agreed). So next time I'll use another stuffing mix or try to find a low sodium variety (if there is such thing). I also added chicken- sauted chicken cubes in garlic powder and it was a full meal. My picky 14 month old even had a few bites.

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MTV

	Cooking Level: Intermediate
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Reviewed: Jan. 22, 2008

I made this for a football party and everyone loved it. I read everyone's comments and here is how I tweaked it: I used all the stuffing mix in the bottom of the dish to give it more of a base. Since everyone said that the onion was too strong, I used the recommended amount, but I sauteed them with the carrots in a skillet beforehand. This really worked out well. I prepared it the night before so the flavors could mix. overnight (but cooked it the next day). Lastly, five minutes before the dish was finished, I put shredded parmesan on top. Great recipe!

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Brian B


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Reviewed: Dec. 18, 2007

This was amazing! I would have never thought to use zucchini in this way. Everyone loved it. I used shredded zucchini that I had frozen from last summer. I did drain/squeeze out all excess moisture!

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mama cooker

	Cooking Level: Expert
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Reviewed: Dec. 10, 2007

This has been one of my family's favourites for years. My mother taught me and I started cooking this for my husband and I. The few things we do different: We use cream of chicken soup instead of mushroom, I use shredded carrot instead of chopped, I don't use as much butter with the stuffing (instead I use only a couple tablespoons and some zucchini cooking water). The biggest thing I do different is I add some cooked hambuger to the bottom layer!

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Deidra

	Cooking Level: Intermediate Home Town: Caribou, Maine, USA Living In: Montreal, Quebec, Canada
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Reviewed: Oct. 2, 2007

Loved this one!

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Grace


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Reviewed: Sep. 19, 2007

Very tasty. I used Savory Herbs stove top which I like the best for these types of things. The carrots/onions were still a little too crunchy for me after 20 minutes, so next time I will throw them in the pot with the zucchini before I drain them - just to soften them a bit.

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MELODY0112

	Cooking Level: Expert Living In: Royal City, Washington, USA
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Reviewed: Sep. 6, 2007

Our garden is overflowing with zucchini and yellow squash. We've had zucchini so many ways in the last month and this was by far our favorite. I have two small boys so I skipped the onion and added mushrooms instead. It was a hit and I'll definitely take this to Sunday dinner at the in-laws!

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tami


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Reviewed: Aug. 19, 2007

Very tasty- unexpected flavor. Great side dish. Reminds me a bit of a recipe that my mother-in-law makes using sour cream, cheddar, stove top and broccoli.

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hot tea


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Reviewed: Aug. 5, 2007

I have this same recipe and it's FABULOUS! My daughter won't touch zucchini under any other cirucmstances. I also add 1 lb. lean ground chuck to this recipe. And I use Pepperidge Farm stuffing. I put the butter in a frying pan, and lightly brown the crumbs. You can also cut up bags of zucchini, carrots and onion and put them in freezer bags to use later, either precooking them, or not!

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Marianne


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Reviewed: Aug. 2, 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.

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Keers

	Cooking Level: Expert Home Town: Salem, Oregon, USA Living In: Salt Lake City, Utah, USA
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