Zucchini Casserole II

Zucchini Casserole II

104
Bea Gassman 40

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

Ingredients

40 m {{adjustedServings}} servings 302 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 302 kcal
  • 15%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 25.8g
  • 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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Directions

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  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

104
  1. 131 Ratings

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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 li...

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...

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 ...