Summer Zucchini Casserole

118 Reviews

Prep: 20 min
Cook: 35 min
Ready In: 55 min

“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.” - by HIGHROAD

Ingredients

2 pounds sliced zucchini
1/4 cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

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Metric US

Original recipe yields 4 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
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.
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.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition

Amount Per Serving (4 total)

Calories
611 cal
31%

Fat
41.4 g
64%

Carbs
51.5 g
17%

Based on a 2,000 calorie diet

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Reviews (118)

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cookntaste

Aug. 28, 2007

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

MARGARETHE WAKEHAM

Oct. 16, 2002

"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 spring ..." See moresalad. I have made it every week so far. Thanks Judy!"

Duckball

Jul. 29, 2006

"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 given, so..." See more I tried it! I used maybe 3/8 cup of onion, two huge honkin' zucchini, and I chopped up 8 or 9 baby carrots instead of using grated. I diced up a stalk of celery and boiled it with the other veggies (including the carrots). I used margarine instead of butter and half low-fat/half regular sour cream. I added one can of drained, flaked chicken and I was really glad I did - next time, I might cook and chop up a chicken breast to add to the mix. I would not want this all the time, but it was a nice change in the casserole world. :) I really enjoyed the stuffing part: yummy and soggy on the bottom, yummy and crunchy on top. Next time, I might double the stuffing. Thanks, Judy!"

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