Zucchini Casserole I

Zucchini Casserole I

61
WINGSOFANEAGLE 0

"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."
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Ingredients

1 h 15 m servings 259 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 776 mg
  • 31%

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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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Reviews

61
  1. 73 Ratings

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Most helpful positive review

I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mi...

Most helpful critical review

This was a good meal but it was missing something. Maybe adding cooked chicken would help...

I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mi...

I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Also I added the aforementioned pinch of garlic powder, and some leftover cheese on top. Howe...

This was great! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). I used 5 C of zucchini, about half of a massive zucchini I was trying to ...

The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Also added a lit...

After following all of the the steps (also added a minced clove of garlic), and checking on the dish half-way through cooking time, the stuffing on the bottom and top was extremley crispy (perha...

This was really good. I added mushrooms and it was great. Will definately make it again.

This is a GREAT recipe!!!! I made this for a family dinner and everyone loved it. I made exactly as the recipe stated and I thought everything turned out delicious. I made ahead of time and popp...

Another big hit recipe!!! I made it for Thanksgiving last year for the first time & there were no leftovers. I did add shredded carrots & mushrooms to make it a bit more "filling" to the tummy....

I made this to go along with the slow cooked cranberry pork loin (from this site) and we really enjoyed it. My husband is not a huge fan of zucchini but he raved about it. The stuffing I used ...