Zucchini Casserole

Zucchini Casserole Recipe

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Jayme Makowski


Aquired from my maternal grandmother - Anna Smith

★★★★★ 1 vote
20 Min
30 Min


1/2 c
onion, chopped
6 c
zuchini, grated
1 c
carrots, grated
1 can(s)
cream of mushroom soup
1 box
stove top stuffing
1/2 c
ranch dressing
1/2 c
sour cream
1/2 c
butter, melted
1 c
shredded mozerella cheese, divided
1 c
shredded cheddar cheese, divided

How to Make Zucchini Casserole


  • 1Cook in water; zucchini, carrots and onion for approximately 7 minutes. Drain water. Place vegetables in a large mixing bowl.
  • 2Make stuffing according to box directions (omitting butter called for on box). Mix melted butter into the stuffing mix.

    Press stuffing into bottom of a 9x13 baking dish, as a crust.
  • 3Mix into vegetables: sour cream, ranch dressing, mushroom soup and 1/2 cup each of mozerella and cheddar cheese.

    Put zucchini mixture over stuffing. Sprinkle with remaining cheese.

    Bake at 350 for 30 minutes.
  • 4CUT CALORIES: Use fat-free soup, sour cream and ranch dressing. Use fat free or low fat cheeses.

    Still tastes great.

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