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


  • 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


  1. Cook zucchini in a small amount of boiling water until tender, then drain.
  2. In a saucepan, cook carrot and onion in 4 tablespoons of butter until tender.
  3. Remove from heat and stir in 1 1/2 cups of croutons, the canned soup, and the sour cream.
  4. Gently stir in the par-cooked zucchini.
  5. Turn into a 1 1/2 quart casserole dish.
  6. Melt the remaining butter and add 3/4 cup croutons. Toss gently and top the casserole.
  7. Bake 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
Hashtags: #Casserole, #zucchini

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