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My review
Zucchini Casserole I
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WINGSOFANEAGLE
"This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish."
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Ingredients
1 h 15 m servings 259Original recipe yields 6 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 7085 Ratings
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Most helpful positive review
8/2/2005
I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mi...
Most helpful critical review
8/25/2009
This was a good meal but it was missing something. Maybe adding cooked chicken would help...
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8/2/2005
I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mi...
11/22/2006
I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Also I added the aforementioned pinch of garlic powder, and some leftover cheese on top. Howe...
8/29/2005
This was great! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). I used 5 C of zucchini, about half of a massive zucchini I was trying to ...
3/15/2002
The recipe was great, but I used Pepperidge Farm stuffing, changed to cream of mushroom soup. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Also added a lit...
12/10/2006
This was really good. I added mushrooms and it was great. Will definately make it again.
8/13/2001
After following all of the the steps (also added a minced clove of garlic), and checking on the dish half-way through cooking time, the stuffing on the bottom and top was extremley crispy (perha...
11/13/2005
Another big hit recipe!!! I made it for Thanksgiving last year for the first time & there were no leftovers. I did add shredded carrots & mushrooms to make it a bit more "filling" to the tummy....
11/13/2006
This is a GREAT recipe!!!! I made this for a family dinner and everyone loved it. I made exactly as the recipe stated and I thought everything turned out delicious. I made ahead of time and popp...
11/21/2008
This is very similar to my great Aunt's recipe. The only difference is I boil the zucchini and onion for a few minutes first, skip the carrots, and use 1 cup of sour cream. I use the Savory He...