Recipe by Bea Gassman
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) package
herb-seasoned dry bread stuffing mix
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.
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.
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.
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!
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!!
Great recipe! Tastes even better the second day. I think I'll substitute mushrooms for the onions next time, they were a bit overwhelming.
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.
One of the best Zucchini recipes I've ever tried.....I'd reccomend it to anyone....vegetarian...or meat lover......
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Casserole II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 245
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
See how to make a simple roasted zucchini casserole.
See how to make a creamy, delicious zucchini side dish.