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My review
Zucchini Casserole II
Bea Gassman
"This is a tasty way to use up some of your bumper crop of zucchini."
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Ingredients
40 m servings 302 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- 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 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
Per Serving: 302 calories; 20.6 g fat; 25.8 g carbohydrates; 4.8 g protein; 43 mg cholesterol; 688 mg sodium. Full nutrition
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Reviews
Read all reviews 184232 Ratings
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Most helpful positive review
4/4/2004
Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will li...
Most helpful critical review
3/12/2003
The onion is really overpowering in this recipe, since it doesn't really cook much in the time allotted. I recommend chopping it very small or omitting it altogether. I also found the stuf...
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4/4/2004
Our family has been making this recipe since 1980 when I graduated! It's a family favorite... everyone that tries it always asks for the recipe. Good stuff!!! If you enjoy stuffing you will li...
6/12/2001
I loved this recipe! My grandmother used to make something similar to this and I have been searching for the recipe. Even my hubby who claims to *hate* zucchini ate it up...
7/22/2001
With our zuchinni crop increasing daily, I needed some recipes quickly. This is a delicious dish. I splurged with real butter, but cut back on fat using low fat sour cream & reduced fat cream ...
4/3/2003
This is a great recipe, but I'd make a few changes. First I use half yellow squash and half zucchini. Next cook the onions with the squash, then the onion flavor won't be overpowering. I also...
8/27/2002
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 ...
8/24/2003
This was very good. The only thing I might do next time, is to cook the onions a little before adding them to the casserole. I liked the taste, but for those who aren't wild about onions, it w...
5/2/2003
Great side dish recipe using vegetables. I reduced the amount of butter to 1/4 cup and combined all ingredients together. After baking it for 10 minutes, I also added cheddar cheese. The dish t...
2/15/2007
I made this recipe and took it to a Valentine's dinner at my daughter's in-laws. It was a HUGE hit -- everyone kept telling me how wonderful it was...and her father-in-law went back for second ...