“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.” - by Bea
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- 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.
- 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.
- Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Nutrition
Amount Per Serving (6 total)
- Calories
- 407 cal
- 20%
- Fat
- 27.3 g
- 42%
- Carbs
- 35.5 g
- 11%
Based on a 2,000 calorie diet
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Reviews (50)
Rate This Recipe
"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 ..." See moreout very moist and was a nice side with chicken with gravy. Would make this again."
REBBIE08
"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 c..." See moreream 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!"
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