Zucchini Casserole

Tracy McBurney


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 vote

20 Min
40 Min


  • 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(s)
    (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.

Printable Recipe Card

About Zucchini Casserole

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #quick and easy

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