Summer Zucchini Casserole

Summer Zucchini Casserole

126
HIGHROAD 0

"If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it."

Ingredients

55 m servings 611 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 611 kcal
  • 31%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 1251 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
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Reviews

126
  1. 141 Ratings

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This was good! I sauted the zucchini and onion in olive oil instead of boiling, due to personal preference. We'll make this again.

You have to try this casserole! This was the best casserole I've ever made! I was surprised at how good it turned out..it was great re-heated too! It is really good with fresh french bread and s...

This was good. There was too much zucchini (yes, I know it's a zucchini casserole!) and it kind of overpowered all the other ingredients. But I wanted to use up a lot of the zucchini we were giv...