print icon
Print This Recipe

Zucchini Casserole II

SUBMITTED BY: Bea  PHOTO BY: CLAIRECROBERT 

"This is a tasty way to use up your bumper crop of zucchini. It's a casserole that sandwiches a rich zucchini mixture between two layers of herb-seasoned stuffing."
Zucchini Casserole II Recipe
RECIPE RATING:
This recipe has been rated 42 times with an average star rating of 4.2
Read Reviews (36)
PREP TIME  15 Min
COOK TIME  25 Min
READY IN  40 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 6 cups diced zucchini
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1 (6 ounce) package herb-seasoned dry bread stuffing mix
  • 1/2 cup margarine, melted

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 margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add 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.
ADVERTISEMENT

REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on Jan. 7, 2004 by Carrie 
This is a good recipe. I reduced the fat content by using fat free sour cream, light... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed on Jan. 7, 2004 by catht 
The onion is really overpowering in this recipe, since it doesn't really cook much in the time... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.21 star rating.
Reviewed on Jan. 7, 2004 by Misha 
Great side dish recipe using vegetables. I reduced the amount of butter to 1/4 cup and... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed on Jan. 25, 2004 by AUNTIE K 
Really wasn't all that great. Didn't seem to have any consistency beyond mush. Though the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on Apr. 4, 2003 by REBBIE08 
This is a great recipe, but I'd make a few changes. First I use half yellow squash and half... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on Dec. 15, 2002 by DMCKEOWN 
Great recipe! Tastes even better the second day. I think I'll substitute mushrooms for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on Jun. 18, 2003 by CELIANC 
Great recipe ... easy and sooo delicious. Even enjoyed it cold the next day! Definite... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.21 star rating.
Reviewed on Dec. 12, 2002 by JANIE13 
One of the best Zucchini recipes I've ever tried.....I'd reccomend it to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.21 star rating.
Reviewed on Jun. 14, 2006 by amiejo 
It was already, a little too much onion. My stuffing was a little crunchy, but as a leftover... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.21 star rating.
Reviewed on Apr. 24, 2005 by LILBITOFCHOCLATE 
not enough zucchini... and too much of everything else. Threw it away after I tasted it.. and... MORE

MORE MEMBER REVIEWS

 
ADVERTISEMENT

Recipe Submitter:

Bea

Cooking Level: Expert

Home Town: Glenwood, New York, USA
Living In: Harrisburg, Pennsylvania, USA

My Profile | Cooks I Like | Reviews | Photos | Recipes | Blog

RELATED PHOTOS FOR THIS RECIPE

POST A PHOTO   

Nutritional Information
Zucchini Casserole II

Servings Per Recipe: 6

Amount Per Serving

Calories: 407

  • Total Fat: 27.3g
  • Cholesterol: 17mg
  • Sodium: 1002mg
  • Total Carbs: 35.5g
  •     Dietary Fiber: 3.3g
  • Protein: 7.3g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?