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!
My Private Note
Units: US | Metric
- 1(To slice zucchini, cut ends off, then cut in half lengthwise. Then, cut each half into 1/2" slices.).
- 2Preheat oven to 350 degrees F.
- 3Bring about a quart of boiling, salted water to a boil, add zucchini and onion, and cook for five minutes. Drain well and set aside.
- 4Meanwhile, fry sausage until browned, then drain well.
- 5In a large bowl, combine sour cream and soup. Then, add carrots, zucchini mix, and sausage, and stir well to combine.
- 6In another bowl, combine stuffing mix with water, and fluff with a fork.
- 7Grease 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.
- 8Bake for 25-30 minutes, or until bubbly at the edges.
- 9(You can also make this dish ahead and freeze it, before baking. Just increase the baking time to 50-60 minutes.).
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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