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

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 13% DV; carbohydrates 17.4g 6% DV; fat 13g 20% DV; cholesterol 30.5mg 10% DV; sodium 545.8mg 22% DV. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 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
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