~ Zucchini Casserole Bake ~

Cassie *


This recipe was tweaked by me, but was given to my mother years ago from our neighbor. You can never have enough zucchini recipes. The original recipe had no seasonings, nor did she par cook the carrots or add cheese. The bones of the recipe is Alfa's, but the flavor added is mine. LOL


pinch tips: How to Wash Fruits & Vegetables



6 - 8


15 Min


45 Min




6 c
sliced zucchini - sliced with skin on, about 1/4 inch thick
1 medium
onion, chopped
1 c
shredded carrots
1 tsp
salt for water
1/2 tsp
each - pepper & salt
1 1/2 tsp
garlic or onion powder
1 can(s)
cream of chicken soup
1 c
sour cream
1 box
stove top stuffing - i use herb flavored
1 stick
melted, butter
3 oz
shredded cheddar cheese or your favorite

Directions Step-By-Step

Place zucchini, onion and carrots in a large skillet and just cover with salted hot water. Simmer for 10 - 15 minutes or until veggies are tender but not mushy, then drain well.

In a large bowl, mix seasonings, sour cream and soup until well blended.
Add the drained vegetables and stir to combine.
Preheat oven to 375 degree F. Spray an 11 x 7 baking dish with nonstick cooking spray.

In another bowl, mix the stuffing mix with the melted butter.

Spread half of this mixture into the bottom of the dish.
Spread the zucchini mixture over the crumbs, then top with remaining crumbs.
Cover with foil and place in oven and bake for about 25 minutes, remove foil and continue baking until golden and bubbly. About 40 minutes total.
Last 5 minutes, sprinkle with cheese and place back into oven and bake until cheese is melted, about 5 minutes.

Remove from oven and let set for a few minutes, then serve hot.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American