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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 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. 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.
  3. 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.
  4. 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 183
  1. 231 Ratings

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Most helpful positive review

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

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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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...

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...

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 ...

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...

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 ...

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...

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...

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 ...

This recipe is great! I made it for Thanksgiving dinner and nearly everyone told me how good it was and wanted the recipe! I did add a little cayenne pepper to spice it up a bit, and added som...