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Zucchini Casserole I

Rated as 4.53 out of 5 Stars

"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 259 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutrition Facts


Per Serving: 259 calories; 16.2 g fat; 24.1 g carbohydrates; 5.6 g protein; 39 mg cholesterol; 776 mg sodium. Full nutrition

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Reviews

Read all reviews 67
  1. 80 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

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

This was a good meal but it was missing something. Maybe adding cooked chicken would help...

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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...

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...

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 ...

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...

This was really good. I added mushrooms and it was great. Will definately make it again.

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...

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....

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...

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...