Recipe by Bea Gassman
"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."
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1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) package
herb-seasoned dry bread stuffing mix
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 C of onion. Very good.
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 stuffing mix didn't puff up at all, I don't know if it was supposed to, or not, but mine didn't. As a result, this didn't really satisfy as a main dish... it was just a whole lotta zucchini with some breadcrumbs on top, which seems more of a side dish.
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 use cream of chicken soup (or cheese if you want it vegetarian). Lastly, I think I use a little more stuffing, probably 8-12 oz. Definetly try this one!
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 turned out very moist and was a nice side with chicken with gravy. Would make this again.
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 cups zucchini, which I pre-cooked in the microwave for about 3 minutes. I cut the sour cream in half since I had less zucchini and added some garlic POWDER (don't use garlic SALT, because it was pretty salty already with all the Ritz crackers) I wanted to make it a complete meal so I added a drained can of turkey meat to the zucchini/soup mixture. I probably cooked it 30 minutes and it was nicely crisp-tender, but the crust was dark and yummy. We ate 2 helpings each. Yum!!
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......
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Casserole II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 245
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
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