Zucchini Casserole II

Zucchini Casserole II

56
Bea Gassman 42

"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."
Saved
Save
I Made it Rate it Share Print

Ingredients

40 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 7.3 g
  • 15%
  • Cholesterol:
  • 17 mg
  • 6%
  • Sodium:
  • 1002 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

56
  1. 67 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

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 stuf...

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...

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 ...

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 t...

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 stuf...

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 cup...

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......

Excellent recipe. Made a few minor changes to make it more to our liking. Used half of a medium onion, shredded one carrot, and used half of the butter. I mixed it all together, baked for 10 ...