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Zucchini and Stuffing Casserole


This zucchini casserole is made with shredded carrots, sliced zucchini, butter, onion, and seasoned stuffing, along with cream of chicken soup and sour cream.


  • 4 medium zucchini
  • 6 tablespoons butter, divided
  • 1/2 cup shredded carrot
  • 1/2 cup chopped onion
  • 2 1/2 cups herb seasoned stuffing cubes, divided
  • 1 can (10 3/4 ounces) condensed cream of chicken soup
  • 1/2 cup sour cream


Cut zucchini into 1/2-inch slices. Put zucchini into a saucepan; cover with water and a little salt. Cook until tender; drain well and set aside.

In the same saucepan, melt 4 tablespoons of the butter; cook carrot and onion until tender. Remove from heat and stir in 1 1/2 cups of the stuffing cubes and the soup and sour cream. Add zucchini and gently stir to combine. Turn mixture into a 1 1/2-quart casserole. Melt remaining butter and toss with remaining stuffing cubes. Sprinkle over top of casserole. Bake at 350° for 25 to 35 minutes.
Serves 6 to 8.

More Zucchini Recipes
Zucchini and Tomatoes With Cheese
Zucchini with Cheddar Cheese and Bacon
Zucchini Parmesan
Baked Stuffed Zucchini
Zucchini Casserole

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