Zucchini Casserole I

Zucchini Casserole I

53 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
WINGSOFANEAGLE
Recipe by  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

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (53)

Rate This Recipe
GRANNYGREEN
37

GRANNYGREEN

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
20

CROWCHICK

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
18

HANNAH22

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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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 259 cal
  • 13%
  • Fat
  • 16.2 g
  • 25%
  • Carbs
  • 24.1 g
  • 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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