Zucchini Casserole II

Zucchini Casserole II

86 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Bea
Recipe by  Bea

“This is a tasty way to use up some of your bumper crop of zucchini.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. 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.
  3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

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Reviews (86)

Rate This Recipe
PRAISEGOD
37

PRAISEGOD

Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will like this. We like to saute the onions & carrots together until tender and then add stuffing. We also steam or microwave the zucchini as it helps to retain it's flavor and this process doesn't have the watery affect boiling does. We also drain the zucchini for a short period too. Enjoy... This is a keeper!

GINNYG
30

GINNYG

I loved this recipe! My grandmother used to make something similar to this and I have been searching for the recipe. Even my hubby who claims to *hate* zucchini ate it up...

veda
20

veda

With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious dish. I splurged with real butter, but cut back on fat using low fat sour cream & reduced fat cream of mushroom soup with excellent results.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 302 cal
  • 15%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 25.8 g
  • 8%
  • Protein
  • 4.8 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 688 mg
  • 28%

Based on a 2,000 calorie diet

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Carrot Zucchini Casserole

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