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Summer Zucchini Casserole

Summer Zucchini Casserole

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
HIGHROAD

HIGHROAD

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

cookntaste
75

cookntaste

8/28/2007

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

MARGARETHE WAKEHAM
39

MARGARETHE WAKEHAM

10/16/2002

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 salad. I have made it every week so far. Thanks Judy!

Duckball
37

Duckball

7/29/2006

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 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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