Zucchini Casserole II

Zucchini Casserole II

111
Bea Gassman 42

"This is a tasty way to use up some of your bumper crop of zucchini."
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Ingredients

40 m servings 302 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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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). 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.

Reviews

111
  1. 139 Ratings

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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...

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...

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...

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 ...

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...