Zucchini Casserole I

Zucchini Casserole I

58
WINGSOFANEAGLE 0

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

Ingredients

1 h 15 m {{adjustedServings}} servings 259 cals
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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

  • Prep

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  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

58
  1. 70 Ratings

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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 mi...

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. Howe...

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 ...