Summer Zucchini Casserole

4.5
(179)

If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.

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Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 2 pounds sliced zucchini

  • ¼ cup chopped onion

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 cup sour cream

  • 1 cup grated carrots

  • 1 stick unsalted butter, melted

  • 1 (6 ounce) package chicken-flavored dry bread stuffing mix

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

  4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition Facts (per serving)

611 Calories
41g Fat
52g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 611
% Daily Value *
Total Fat 41g 53%
Saturated Fat 24g 119%
Cholesterol 93mg 31%
Sodium 1251mg 54%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 17%
Total Sugars 10g
Protein 12g
Vitamin C 42mg 208%
Calcium 171mg 13%
Iron 3mg 19%
Potassium 929mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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