Zucchini Casserole II Recipe - Allrecipes.com
Zucchini Casserole II Recipe
  • READY IN 40 mins

Zucchini Casserole II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 07, 2004

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.

 
Most Helpful Critical Review
Jan 07, 2004

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.

 

67 Ratings

Apr 04, 2003

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!

 
Jan 07, 2004

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.

 
Jul 14, 2008

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!!

 
Dec 15, 2002

Great recipe! Tastes even better the second day. I think I'll substitute mushrooms for the onions next time, they were a bit overwhelming.

 
Jan 25, 2004

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.

 
Dec 12, 2002

One of the best Zucchini recipes I've ever tried.....I'd reccomend it to anyone....vegetarian...or meat lover......

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 35.5 g
  • 11%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 27.3 g
  • 42%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 7.3 g
  • 15%
  • Sodium
  • 1002 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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