Summer Zucchini Casserole

Summer Zucchini Casserole

127
HIGHROAD 0

"If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it."
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Ingredients

55 m servings 611 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Reviews

127
  1. 142 Ratings

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Most helpful positive review

This was good! I sauted the zucchini and onion in olive oil instead of boiling, due to personal preference. We'll make this again.

Most helpful critical review

This recipe has great potential! My family likes a little more "kick" so I added diced red pepper, garlic, sliced mushrooms and 1/2 cup ricotta cheese. another good way to utilize an abundance o...

This was good! I sauted the zucchini and onion in olive oil instead of boiling, due to personal preference. We'll make this again.

You have to try this casserole! This was the best casserole I've ever made! I was surprised at how good it turned out..it was great re-heated too! It is really good with fresh french bread and s...

This was good. There was too much zucchini (yes, I know it's a zucchini casserole!) and it kind of overpowered all the other ingredients. But I wanted to use up a lot of the zucchini we were giv...

This recipe is always a hit with my family. I have started adding cubed chicken to it for a one dish complete meal. It is now being requested when I attend functions.

My family loved this, even my 4 year old. I didn't have a full 2 lbs. of squash, so I added red pepper and some frozen corn. I also added a can of chicken breast and some jack cheese. Rather ...

This recipe has great potential! My family likes a little more "kick" so I added diced red pepper, garlic, sliced mushrooms and 1/2 cup ricotta cheese. another good way to utilize an abundance o...

Great recipe. I changed a few things in mine: Cream of Mushroom soup and I added cut-up chicken tenders. I also substitued chopped garlic for the onion. Nice blend of flavors, but my grandson...

Added shredded chicken and had no onions. Used Stove Top stuffing mix, and made it according to package directions. Will make again and add more veggies and NOT skip the onions. Very yummy an...

This casserole is awesome! My 2 year old loves it too - which is a MIRACLE! I added a littel cheddar cheese to the mix, which was very yummy too. Great recipe, and a fantastic way to get litt...