Zucchini Casserole with Stuffing


Make this zucchini casserole with cream of mushroom soup when you have a bumper crop of zucchini.

Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
1 2-quart casserole


  • 6 cups diced zucchini

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 cup sour cream

  • 1 cup shredded carrots

  • ½ cup chopped onion

  • 1 (6 ounce) package dry bread stuffing mix

  • ½ cup butter, melted


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

  2. Bring a large pot of lightly salted water to a boil. Add zucchini and cook until crisp-tender, about 5 minutes. Drain.

  3. Transfer zucchini to a large bowl. Stir in condensed soup, sour cream, carrots, and onion.

  4. Mix stuffing mix and melted butter together in a bowl. Spread 1/2 of the stuffing mixture in the bottom of the prepared casserole dish, layer zucchini mixture over top, and top with remaining stuffing mixture.

  5. Bake in the preheated oven until golden brown on top, about 20 minutes.

Nutrition Facts (per serving)

302 Calories
21g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 302
% Daily Value *
Total Fat 21g 26%
Saturated Fat 12g 59%
Cholesterol 43mg 14%
Sodium 688mg 30%
Total Carbohydrate 26g 9%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 5g
Vitamin C 6mg 30%
Calcium 80mg 6%
Iron 2mg 9%
Potassium 414mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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