This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 40 mins

Zucchini Casserole II

Read Reviews (50)

"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." — Bea

Ingredients Edit and Save

Watch video tips and tricks

Yellow Squash Casserole

Sweet Potato Casserole II

How to Make Green Bean Casserole

Awesome and Easy Creamy Corn Casserole

Cheesy Potato Casserole

Pasta with Scallops, Zucchini, and Tomatoes

Carrot Zucchini Vegetable Casserole

Zucchini and Ricotta Casserole

Cream Cheesy Zucchini

How to Cut Onions

All about Cream

Original recipe makes 6 servings Change Servings

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

Check All Add to Shopping List

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 margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 40 mins

ADVERTISE WITH US

Great side dish recipe using vegetables. I reduced the amount of butter to 1/4 cup and combined all ingredients together. After baking it for 10 minutes, I also added cheddar cheese. The dish turned out very moist and was a nice side with chicken with gravy. Would make this again.

—Misha

See full review »

Most Helpful Critical Review

Jan 07, 2004

The onion is really overpowering in this recipe, since it doesn't really cook much in the time allotted. I recommend chopping it very small or omitting it altogether. I also found the stuffing mix didn't puff up at all, I don't know if it was supposed to, or not, but mine didn't. As a result, this didn't really satisfy as a main dish... it was just a whole lotta zucchini with some breadcrumbs on top, which seems more of a side dish.

—catht

See full review »

60 Ratings

Apr 04, 2003

This is a great recipe, but I'd make a few changes. First I use half yellow squash and half zucchini. Next cook the onions with the squash, then the onion flavor won't be overpowering. I also use cream of chicken soup (or cheese if you want it vegetarian). Lastly, I think I use a little more stuffing, probably 8-12 oz. Definetly try this one!

—REBBIE08

See full review »

Jan 07, 2004

This is a good recipe. I reduced the fat content by using fat free sour cream, light margarine, and low fat cream of mushroom soup. Also, I followed the suggestion of others and used only 1/2 C of onion. Very good.

—Carrie

See full review »

Jul 14, 2008

This was really yummy! I made a few changes but I'm sure it would have been great as is. First, I mixed in about 1/2 sleeve of Ritz crackers in the stuffing with the butter. I used only 4 cups zucchini, which I pre-cooked in the microwave for about 3 minutes. I cut the sour cream in half since I had less zucchini and added some garlic POWDER (don't use garlic SALT, because it was pretty salty already with all the Ritz crackers) I wanted to make it a complete meal so I added a drained can of turkey meat to the zucchini/soup mixture. I probably cooked it 30 minutes and it was nicely crisp-tender, but the crust was dark and yummy. We ate 2 helpings each. Yum!!

—PatiO

See full review »

Dec 15, 2002

Great recipe! Tastes even better the second day. I think I'll substitute mushrooms for the onions next time, they were a bit overwhelming.

—DMCKEOWN

See full review »

Jan 25, 2004

Really wasn't all that great. Didn't seem to have any consistency beyond mush. Though the taste wasn't too bad, my husband voted it a do not make again.

—AUNTIE K

See full review »

Dec 12, 2002

One of the best Zucchini recipes I've ever tried.....I'd reccomend it to anyone....vegetarian...or meat lover......

—JANIE13

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Zucchini Casserole II

Zucchini Casserole I

Zucchini Cornbread Casserole

Summer Zucchini Casserole

Light Zucchini Casserole

Cheesy Zucchini Casserole II

Cheesy Zucchini Casserole I

Zucchini Casserole

Zucchini Herb Casserole

Zucchini and Rice Casserole

ADVERTISE WITH US

Nutrition

Calories
407 kcal
20%

Carbohydrates
35.5 g
11%

Cholesterol
17 mg
6%

Fat
27.3 g
42%

Fiber
3.3 g
13%

Protein
7.3 g
15%

Sodium
1002 mg
40%

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

Nutritional Information

Zucchini Casserole II

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 407
Calories from Fat: 245

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 8.6g 43 %
Cholesterol 17mg 6 %
Sodium 1002mg 40 %
Potassium 596mg 17 %
Total Carbohydrates 35.5g 11 %
Dietary Fiber 3.3g 13 %
Protein 7.3g 15 %
Sugars 7.6g
Vitamin A 95 %
Vitamin C 41 %
Calcium 14 %
Iron 22 %
Thiamin 32 %
Niacin 32 %
Vitamin B6 24 %
Magnesium 16 %
Folate 54 %

* 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.