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Zucchini Casserole I

Zucchini Casserole I

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
WINGSOFANEAGLE

WINGSOFANEAGLE

This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 16.2 g
  • 25%
  • Carbs:
  • 24.1g
  • 8%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GRANNYGREEN
38

GRANNYGREEN

8/2/2005

I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mixture in the bottom of the casserole dish, and sprinkle the rest on top. I've also been known to add diced ham,cauliflower, or whatever I have on hand. My family looks forward to this casserole all year.

CROWCHICK
21

CROWCHICK

11/22/2006

I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Also I added the aforementioned pinch of garlic powder, and some leftover cheese on top. However, I thought this recipe was really good - you could tweak it by adding different veggies or herbs, and the addition of chicken or some other perhaps leftover meat would make this a main dish.

HANNAH22
20

HANNAH22

8/29/2005

This was great! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). I used 5 C of zucchini, about half of a massive zucchini I was trying to use up. For the stuffing, use 5 C of stuffing mixed with 1 C of chicken broth. If it seems dry, don't worry - the zucchini releases moisture and the foil keeps it in, making it as creamy as can be. Try using 1 1/2 C of celery instead of the carrots.

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