Rating: 4.5 stars
198 Ratings
  • 5 star values: 145
  • 4 star values: 34
  • 3 star values: 10
  • 2 star values: 8
  • 1 star values: 1

This is a tasty way to use up some of your bumper crop of zucchini.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of 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

302 calories; protein 4.8g; carbohydrates 25.8g; fat 20.6g; cholesterol 43.4mg; sodium 688.4mg. Full Nutrition
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