Real Recipes From Real Home Cooks ®

zucchini casserole

(1 rating)
Recipe by
Tracy McBurney
The Villages, FL

This is a great recipe to make when you have so many zucchini in the garden and don't know what to do with them. It's a great side that goes with any meat dish. Change it up and experiment, just about anything you add will make a great side.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For zucchini casserole

  • 4 c
    zucchini, cubed
  • 3/4 c
    carrots, shredded
  • 1/2 c
    onion, chopped
  • 2 1/4 c
    seasoned stuffing mix (not cubed)
  • 1 can
    (1/ 3/4 oz) cream of chicken soup
  • 6 Tbsp
  • 1/2 c
    sour cream

How To Make zucchini casserole

  • 1
    Topping: Mix 3/4 cup of seasoned stuffing mix with 2 TBSP melted butter and set aside.
  • 2
    Cook cubed zucchini in water until 1/2 tender. Be very careful not to overcook or the zucchini will become mushy and disappear. Drain and set aside.
  • 3
    Saute onion and carrots in 4 TBSP butter. Remove from heat and stir in remaining stuffing mix, sour cream and soup. Add zucchini and gently stir being very careful not to break up the zucchini. Pour into a 1/5 qt. casserole, sprinkle with topping mix. You can dot with extra butter if you like. Note** you can add cheese to the mix or sprinkle grated cheese over the top befor you put on the topping. Bake 350 degrees.