Zucchini Casserole II Recipe
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Zucchini Casserole II

By: Bea Supporting Member (Click to learn more about Supporting Membership)
"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."

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (48)

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

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Original Recipe Yield 6 servings
 

Ingredients

  • 6 cups diced zucchini
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1 cup chopped onion
  • 1 cup shredded carrots
  • 1 (6 ounce) package herb-seasoned dry bread stuffing mix
  • 1/2 cup margarine, melted

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 407 | Total Fat: 27.3g | Cholesterol: 17mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 7, 2004 by Misha   view full review
Great side dish recipe using vegetables. I reduced the amount of butter to 1/4 cup and...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 7, 2004 by Carrie   view full review
This is a good recipe. I reduced the fat content by using fat free sour cream, light...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 4, 2003 by REBBIE08   view full review
This is a great recipe, but I'd make a few changes. First I use half yellow squash and half...
The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 7, 2004 by catht   view full review
The onion is really overpowering in this recipe, since it doesn't really cook much in the time...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 14, 2008 by PatiO   view full review
This was really yummy! I made a few changes but I'm sure it would have been great as is. ...
The reviewer gave this recipe 2 stars. This recipe averages a 4.2 star rating.
Reviewed on Jan. 25, 2004 by AUNTIE K   view full review
Really wasn't all that great. Didn't seem to have any consistency beyond mush. Though the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 15, 2002 by DMCKEOWN   view full review
Great recipe! Tastes even better the second day. I think I'll substitute mushrooms for the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 12, 2002 by JANIE13   view full review
One of the best Zucchini recipes I've ever tried.....I'd reccomend it to...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 18, 2003 by CELIANC   view full review
Great recipe ... easy and sooo delicious. Even enjoyed it cold the next day! Definite...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Apr. 8, 2010 by BrideToBe   view full review
I've had dishes like this before but they've tasted a lot better than mine did. The zucchini...

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