Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Zucchini Casserole Recipe
    Lost? Site Map

    Zucchini Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Battle in Seattle's Note:

    This was always a favorite of our family, especially in the summer when the zucchini was coming out of our ears from the garden. This could easily be a vegetarian dish if you took out the sausage--but it's so good with it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      (To slice zucchini, cut ends off, then cut in half lengthwise. Then, cut each half into 1/2" slices.).
    2. 2
      Preheat oven to 350 degrees F.
    3. 3
      Bring about a quart of boiling, salted water to a boil, add zucchini and onion, and cook for five minutes. Drain well and set aside.
    4. 4
      Meanwhile, fry sausage until browned, then drain well.
    5. 5
      In a large bowl, combine sour cream and soup. Then, add carrots, zucchini mix, and sausage, and stir well to combine.
    6. 6
      In another bowl, combine stuffing mix with water, and fluff with a fork.
    7. 7
      Grease an 11"x7" oblong baking dish with cooking spray. Layer half of stuffing mix on the bottom. Then, pour all of zucchini mix over stuffing and level it. Then, sprinkle the rest of stuffing mix over the zucchini. Top casserole with shredded cheese.
    8. 8
      Bake for 25-30 minutes, or until bubbly at the edges.
    9. 9
      (You can also make this dish ahead and freeze it, before baking. Just increase the baking time to 50-60 minutes.).

    Browse Our Top One-Dish Meal Recipes

    Ratings & Reviews:

    • on August 09, 2009


      I liked this recipe. I did a few substitutions and an omission, because I didn't have it. I used diced carrot, greek sausage, and garlic/mushroom soup. I omitted the stuffing, because I didn't have any and at almost $3 a box I will wait. I topped with bread crumbs instead. I doubled the recipe and put into 4 small pans, we ate one with a Caesar salad, the other 3 are in the freezer.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zucchini Casserole

    Serving Size: 1 (302 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 543.9
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 12.6 g
    Cholesterol 67.7 mg
    Sodium 1528.7 mg
    Total Carbohydrate 49.9 g
    Dietary Fiber 4.5 g
    Sugars 9.5 g
    Protein 23.7 g

    The following items or measurements are not included:

    low-fat cream of mushroom soup

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes