163 Ratings
  • 5 Rating Star 100
  • 4 Rating Star 40
  • 3 Rating Star 19
  • 2 Rating Star 3
  • 1 Rating Star 1

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.

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Max Servings:
4
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Ingredients

Directions

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

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  • 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.

  • 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.

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

Nutrition Facts

610.59 calories; 11.66 g protein; 51.49 g carbohydrates; 41.38 g fat; 92.78 mg cholesterol; 1250.86 mg sodium.Full Nutrition


Reviews (143)

Read All Reviews

Most helpful positive review

Anonymous
10/16/2002
You have to try this casserole! This was the best casserole I've ever made! I was surprised at how good it turned out..it was great re-heated too! It is really good with fresh french bread and spring salad. I have made it every week so far. Thanks Judy!
(42)

Most helpful critical review

Anonymous
09/16/2010
I followed this recipe exactly and it did not turn out great. My family asked that I not make it again... Why are we boiling zucchini frying may have been much better although more caloric.
(2)
163 Ratings
  • 5 Rating Star 100
  • 4 Rating Star 40
  • 3 Rating Star 19
  • 2 Rating Star 3
  • 1 Rating Star 1
cookntaste
08/28/2007
This was good! I sauted the zucchini and onion in olive oil instead of boiling due to personal preference. We'll make this again.
(80)
Anonymous
10/16/2002
You have to try this casserole! This was the best casserole I've ever made! I was surprised at how good it turned out..it was great re-heated too! It is really good with fresh french bread and spring salad. I have made it every week so far. Thanks Judy!
(42)
Duckball
07/29/2006
This was good. There was too much zucchini (yes I know it's a zucchini casserole!) and it kind of overpowered all the other ingredients. But I wanted to use up a lot of the zucchini we were given so I tried it! I used maybe 3/8 cup of onion two huge honkin' zucchini and I chopped up 8 or 9 baby carrots instead of using grated. I diced up a stalk of celery and boiled it with the other veggies (including the carrots). I used margarine instead of butter and half low-fat/half regular sour cream. I added one can of drained flaked chicken and I was really glad I did - next time I might cook and chop up a chicken breast to add to the mix. I would not want this all the time but it was a nice change in the casserole world.:) I really enjoyed the stuffing part: yummy and soggy on the bottom yummy and crunchy on top. Next time I might double the stuffing. Thanks Judy!
(38)
ncgirl2be
02/29/2008
This recipe is always a hit with my family. I have started adding cubed chicken to it for a one dish complete meal. It is now being requested when I attend functions.
(29)
Hobbsgirls
07/07/2008
My family loved this even my 4 year old. I didn't have a full 2 lbs. of squash so I added red pepper and some frozen corn. I also added a can of chicken breast and some jack cheese. Rather than boil the veggies I sauteed them in some olive oil and butter and added some salt pepper cumin and garlic. Also I only used half a stick of butter and added some chicken broth to the stuffing mix. It was a really nice comfort food dinner with roasted beets and a salad on the side.
(24)
Kari Shifflett
08/02/2003
This recipe has great potential! My family likes a little more "kick" so I added diced red pepper garlic sliced mushrooms and 1/2 cup ricotta cheese. another good way to utilize an abundance of summer squash!
(21)
Anonymous
08/05/2005
Great recipe. I changed a few things in mine: Cream of Mushroom soup and I added cut-up chicken tenders. I also substitued chopped garlic for the onion. Nice blend of flavors but my grandson didn't care for the garlic mushroom soup zucchini or sour cream. We loved it. He ate Ramen Soup.
(18)
Anonymous
12/18/2002
This casserole is awesome! My 2 year old loves it too - which is a MIRACLE! I added a littel cheddar cheese to the mix which was very yummy too. Great recipe and a fantastic way to get little ones to eat their veggies.
(16)
Tamara Miller
10/20/2010
Added shredded chicken and had no onions. Used Stove Top stuffing mix and made it according to package directions. Will make again and add more veggies and NOT skip the onions. Very yummy and don't forget to grab a can of cranberry sauce!
(16)