Zucchini Casserole I

Zucchini Casserole I


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


1 h 15 m servings 259 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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Your rating



  1. 71 Ratings


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 ...

The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Also added a lit...

After following all of the the steps (also added a minced clove of garlic), and checking on the dish half-way through cooking time, the stuffing on the bottom and top was extremley crispy (perha...

This was really good. I added mushrooms and it was great. Will definately make it again.

This is a GREAT recipe!!!! I made this for a family dinner and everyone loved it. I made exactly as the recipe stated and I thought everything turned out delicious. I made ahead of time and popp...

Another big hit recipe!!! I made it for Thanksgiving last year for the first time & there were no leftovers. I did add shredded carrots & mushrooms to make it a bit more "filling" to the tummy....

I made this to go along with the slow cooked cranberry pork loin (from this site) and we really enjoyed it. My husband is not a huge fan of zucchini but he raved about it. The stuffing I used ...