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Zucchini Casserole II

Bea Gassman

"This is a tasty way to use up some of your bumper crop of zucchini."
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40 m servings 302 cals
Original recipe yields 8 servings


  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 688 mg
  • 28%

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.

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  • 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 butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of 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.

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Read all reviews 126
  1. 163 Ratings

Most helpful positive review

Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will li...

Most helpful critical review

This was really average. I put in a little extra zucchini in and some cheese which helped. I also drained the zucchini on paper towels (after draining the first time.) It wasn't too soggy, which...

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Most positive
Least positive

Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will li...

I loved this recipe! My grandmother used to make something similar to this and I have been searching for the recipe. Even my hubby who claims to *hate* zucchini ate it up...

With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious dish. I splurged with real butter, but cut back on fat using low fat sour cream & reduced fat cream ...

This was very good. The only thing I might do next time, is to cook the onions a little before adding them to the casserole. I liked the taste, but for those who aren't wild about onions, it w...

I made this recipe and took it to a Valentine's dinner at my daughter's in-laws. It was a HUGE hit -- everyone kept telling me how wonderful it was...and her father-in-law went back for second ...

This recipe is great! I made it for Thanksgiving dinner and nearly everyone told me how good it was and wanted the recipe! I did add a little cayenne pepper to spice it up a bit, and added som...

Oh my gosh! Incredible! The only change I made was adding a little salt and pepper to the mix. Delicious!

This recipe went over very well at a dinner party I went to last night. I had two non zucchini eaters gobble this side dish up and tell me that they want me to make it again! I liked it too, b...

I wanted a different and easy casserole for dinner on New Years' Day having all my family and in-laws over. This recipe sounded good and was delicious!!! Everyone loved it (the kids picked at it...