This is a tasty way to use up your bumper crop of zucchini. It's a casserole that sandwiches a rich zucchini mixture between two layers of herb-seasoned stuffing.

Recipe Summary test

15 mins
25 mins
40 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

  • In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion and carrots.

  • In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.

  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Nutrition Facts

408 calories; protein 7.3g; carbohydrates 35.5g; fat 27.3g; cholesterol 17.1mg; sodium 1002.1mg. Full Nutrition

Reviews (67)

Rating: 4 stars
This is a good recipe. I reduced the fat content by using fat free sour cream, light margarine, and low fat cream of mushroom soup. Also, I followed the suggestion of others and used only 1/2 C of onion. Very good. Read More
Rating: 5 stars
This was really yummy! I made a few changes but I'm sure it would have been great as is. First, I mixed in about 1/2 sleeve of Ritz crackers in the stuffing with the butter. I used only 4 cups zucchini, which I pre-cooked in the microwave for about 3 minutes. I cut the sour cream in half since I had less zucchini and added some garlic POWDER (don't use garlic SALT, because it was pretty salty already with all the Ritz crackers) I wanted to make it a complete meal so I added a drained can of turkey meat to the zucchini/soup mixture. I probably cooked it 30 minutes and it was nicely crisp-tender, but the crust was dark and yummy. We ate 2 helpings each. Yum!! Read More