Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.

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Recipe Summary test

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
12
Yield:
1 9x13-inch baking dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Filling:
Assembly:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.

  • Stir soup and sour cream into zucchini and onions. Season with salt and pepper.

  • Combine stuffing mix with butter in a small bowl; stir well.

  • Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.

  • Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

Cook's Note:

Use a mix of zucchini and squash if desired.

Nutrition Facts

207 calories; protein 6.4g; carbohydrates 17.4g; fat 13g; cholesterol 30.5mg; sodium 545.8mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/26/2020
Excellent!! We were getting tired of fried yellow squash. Of which our garden is producing a huge amount. This was a great change. It was simple and very delicious. This one is going I to my permanent recipe file. Read More
Rating: 5 stars
02/14/2021
I have been making this recipe for about 40 years, with the addition of shredded carrots, and extra shredded cheese. I also use yellow squash and Pepperidge Farm Herb stuffing mix. Carrots add a pop of color and this dish pairs very well with poultry. I have also have added leftover chunks of cooked chicken or turkey into the squash mix for a "complete meal". I serve it with cranberry sauce on the side. I've made a large batch in a disposable aluminum lasagna pan and kept it warm with my countertop roaster oven, and served it at pot luck dinners, and it's always a hit! I rarely have any to take home at the end of the evening, even when I make two pans. Read More