Total Time
Prep 25 mins
Cook 30 mins

From BHG.

Ingredients Nutrition

  • 6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
  • 14 cup chopped onion
  • 1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup)
  • 1 (8 ounce) carton sour cream
  • 1 cup shredded carrot
  • 2 cups herb seasoned stuffing mix
  • 14 cup butter, melted


  1. In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
  2. In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
  3. Fold in the zucchini mixture; set aside.
  4. In a smaller bowl, toss the stiffing mix and melted butter.
  5. Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
  6. Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
  7. Bake, uncovered, at 350° for 25-30 minutes or until heated through.


Most Helpful

Made this great dish since the early '80's. Yes, I'm that old. And I love it. Even my very, very picky husband loves it, sour cream and all.

True Texas December 14, 2013

TASTY! Thanks for sharing. Used a mixture of both zucchini and squash. Also used cream of chicken soup. I really liked the stuffing topping. Think it added great flavor and a little crunch. Recommend covering with foil after about 20 minutes. Could be served with just about anything. Very versatile.

teriw July 06, 2009

This is a Great recipe. As written a little bland, but nothing a clove of Garlic & pepper and a tad of fresh parmesan cheese could not cured. This was a BIG hit and So easy to do ahead and have on the table. It is a Keeper for me.

Carolina Gal July 14, 2008

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