Zucchini Stuffing Casserole

Zucchini Stuffing Casserole Recipe

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Donna Boisvert


A good make ahead casserole which freezes beautifully!


★★★★★ 1 vote

6 - 8
20 Min
40 Min


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4 medium
zucchini sliced 1/2 inch thick
3/4 c
shredded carrots
1/2 c
chopped onion
6 Tbsp
2 1/4 c
seasoned croutons
1 can
condensed cream of chicken soup
1/2 c
sour cream

How to Make Zucchini Stuffing Casserole


  • 1Cook zucchini in a small amount of boiling water until tender, then drain.
  • 2In a saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
  • 3Remove from heat and stir in 1 1/2 cups of croutons, the canned soup, and the sour cream.
  • 4Gently stir in the par-cooked zucchini.
  • 5Turn into a 1 1/2 quart casserole dish.
  • 6Melt the remaining butter and add 3/4 cup croutons. Toss gently and top the casserole.
  • 7Bake at 350F in a pre-heated oven for 30 - 40 minutes. (Serves 6 - 8)

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About Zucchini Stuffing Casserole

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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