Summer Zucchini Casserole

Name: Summer Zucchini Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 2 pound 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

163 Ratings
143 Reviews
14 Photos

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.

By HIGHROAD

+ 10

+ 9

prep:

20 mins

cook:

35 mins

total:

55 mins

Servings:

Max Servings:

Nutrition Info

Ingredients

2 pound 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

Step 1

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

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Step 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.
Step 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.
Step 4

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

Nutrition Facts

Per Serving:

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!

Helpful

(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.

Helpful

(2)

163 Ratings

5 100
4 40
3 19
2 3
1 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

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.

Helpful

(80)

Anonymous

10/16/2002

Helpful

(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!

Helpful

(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.

Helpful

(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.

Helpful

(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!

Helpful

(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.

Helpful

(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.

Helpful

(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!

Helpful

(16)

More Reviews

Nutritional Information

Summer Zucchini Casserole

Servings Per Recipe: 4
Calories: 610.59

% Daily Value *

protein: 23.32 %

carbohydrates: 16.61 %

dietary fiber: 19.19 %

sugars: 0 %

fat: 63.66 %

saturated fat: 118.72 %

cholesterol: 30.93 %

vitamin a iu: 125.38 %

niacin equivalents: 49.53 %

vitamin b6: 38.72 %

vitamin c: 69.24 %

folate: 85.03 %

calcium: 21.35 %

iron: 33.66 %

magnesium: 24.94 %

potassium: 26.02 %

sodium: 50.03 %

thiamin: 48.22 %

calories from fat: 0 %

percent of calories from carbs: 0 %

percent of calories from fat: 0 %

percent of calories from protein: 0 %

percent of calories from sat fat: 0 %

*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.

Reviews for: Photos of Summer Zucchini Casserole

1 of 143

All Reviews

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.

Helpful

(80)

Anonymous

10/16/2002

Helpful

(42)

Duckball

07/29/2006

Helpful

(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.

Helpful

(29)

Hobbsgirls

07/07/2008

Helpful

(24)

Kari Shifflett

08/02/2003

Helpful

(21)

Anonymous

08/05/2005

Helpful

(18)

Anonymous

12/18/2002

Helpful

(16)

Tamara Miller

10/20/2010

Helpful

(16)

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.

Helpful

(2)

1 of 14 Summer Zucchini Casserole

Cray

2 of 14 Summer Zucchini Casserole