Reviewed: Oct. 6, 2009

I would consider this more of a zucchini stuffing than a casserole. That doesn't really matter, because my family was fighting over the leftovers. I agree with many that this is better the second day.

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Lesko

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Reviewed: Sep. 21, 2009

I think this is a fabulous recipe! My husband thought so too and it has been added to our frequently used recipes. I did add a little shredded cheese to the mixture so it added a little more flavor! YUMMY!

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faithfulmiracles

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Reviewed: Sep. 5, 2009

wow, this is delicious and fast. This is a 5 star at our table. the left overs the next day were also fabulous and that is why i rated a 5 and not a 4. I used a sourdough stove stop stuffing mix in place of the bread crumbs

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angela

Cooking Level: Expert

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Reviewed: Aug. 27, 2009

it tasted better the next day but this isn't something I will make again, just not for us.

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IndyGirl

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

Really easy, tasty recipe. I took this to a dinner and there wasn't any left. Everyone there wanted the recipe. I used chicken flavored stuffing instead of herb.

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Kelli C.

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Reviewed: Oct. 25, 2008

This recipe is simple to make and a good side dish. I felt it needed a little more flavor, but its a great use for all that extra zucchini in the late summer and early fall

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jen

Cooking Level: Intermediate

Home Town: Grafton, Ohio, USA

Living In: Sheffield, Ohio, USA

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Reviewed: Aug. 30, 2008

Very good

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angelasbears

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Reviewed: Aug. 27, 2008

This was just alright for me. As much as I enjoy onions, it was too oniony as many others said in their reviews. I would suggest to cook them before adding. I might try this again at some point and add some more veggies like peppers and mushrooms (also cooked).

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Karine

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Reviewed: Aug. 20, 2008

Definite keeper ,,, Delicious and colorful. Used about 2 generous cups of Pepperidge Farm seasoned bread crumbs in place of boxed stuffing. Tasted a LOT like dressing. Will be adding to Thanksgiving menu this year. Just Wonderful!

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javaqueen

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Reviewed: Jul. 24, 2008

This recipe is a great side dish. I have a similar recipe on hand. I did briefly saute onions and carrots. Also added some red bell pepper. The picture displayed by someone does not do it justice. It is quite good.

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Jennifer

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Reviewed: 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!!

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PatiO

Cooking Level: Intermediate

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Reviewed: Feb. 27, 2008

Really good!!

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Sandy K

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2008

I have been making this recipe for years. It is so delicious. I substitute cream of celery. This is great to take to a covered dish dinner.

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MRSBELBEKKOUCHE

Cooking Level: Expert

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Reviewed: Jul. 27, 2007

We found this recipe very good. It also used a lot of zucchini, which is aplenty this year!

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MaryE.

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Reviewed: May 20, 2007

This was okay. My husband wasn't a fan. Probably won't make this again.

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KLEE02

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Aug. 7, 2006

I like zucchini, creamy sauces, and stuffing, but I was not impressed by this casserole. The sour cream taste was a little overpowering. Furthermore, I was expecting the stuffing to turn out moist, but it wasn't. Perhaps the reason why some previous reviewers have said that this dish is better the 2nd day is because the stuffing by then has had a chance to soak up some moisture. Maybe if the stuffing were mixed with a little water beforehand, it would turn out more moist. Or if the dish was covered during baking, it would keep in more moisture?

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Katherine

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Reviewed: Aug. 3, 2006

I can't believe i would ever find a zucchine recipe that would taste so good. The only thing i would suggest is the time. I would put it at 375 degrees for about 1/2 hour to 45 min. Thank you I will make this dish the rest of the summer and give it to my friends.

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CLAIRECROBERT

Living In: Nashua, New Hampshire, USA

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Reviewed: Jun. 14, 2006

It was already, a little too much onion. My stuffing was a little crunchy, but as a leftover it was even better. I added some cheese ( I add cheese to everything)

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amiejo

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Reviewed: Jul. 15, 2005

Really good recipe! I will fine tune it more to our family's liking next time I make it. Thank you, Bea, for a great starting point for zucchini casserole.

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