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    You are in: Home / Recipes / Zucchini Casserole Recipe
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    Zucchini Casserole

    Zucchini Casserole. Photo by Lavender Lynn

    1/1 Photo of Zucchini Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    tlt295's Note:

    This is a rich and creamy casserole. We serve it every Christmas eve as it is a great side with beef, ham, or turkey. Real comfort food and good year round. I don't know where this recipe originated but I got it from my mother more than 25 years ago. One important tip is to drain the zucchini well otherwise your casserole will be too watery.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs zucchini, sliced in rounds
    • 1 small onion, chopped
    • 1 (10 1/2 ounce) can cream of chicken soup
    • 1 pint sour cream (low fat works well)
    • 1/2 lb butter (this can be reduced if desired to 1/4 lb) or 1/2 lb margarine (this can be reduced if desired to 1/4 lb)
    • 8 ounces pepperidge farm seasoned stuffing mix

    Directions:

    1. 1
      - steam sliced zucchini on stop top until tender; then drain well in colander.
    2. 2
      - melt margarine and then add stuffing mix; fluff with fork and set aside,
    3. 3
      - combine soup, sour cream, and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini.
    4. 4
      - spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half stuffing mixture; another layer of zucchini and then top with remaining stuffing. Alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing.
    5. 5
      - bake 350 degrees for approximately 35 minutes or until bubbly.

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    Ratings & Reviews:

    • on September 16, 2009

      55

      Made for Fall 09 PAC Premie Adoptions. I made this recipe 2 times. The first time I followed the recipe as given, was good, but needed seasoning and my picky eater adult grandson wouldn't even touch it because it had vegetables in it. The second time I folded the zucchini mixture into the breadcrumb mixture, added salt, pepper and a small amount of Louisanne Sauce to it. When served the second time without even a negative comment Grandson gobbled it up and had seconds! I will be adding this to our Holiday meals as made the second time. Thank you for this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 28, 2009

      45

      We all liked this casserole. I used onion powder instead of chopped up onion for DD preferences. We used a combo of zucchini and yellow crookneck squash. Made for PAC Fall 2009.

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

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    Nutritional Facts for Zucchini Casserole

    Serving Size: 1 (219 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 490.9
     
    Calories from Fat 345
    70%
    Total Fat 38.3 g
    59%
    Saturated Fat 22.9 g
    114%
    Cholesterol 89.5 mg
    29%
    Sodium 900.0 mg
    37%
    Total Carbohydrate 31.4 g
    10%
    Dietary Fiber 2.2 g
    9%
    Sugars 5.0 g
    20%
    Protein 7.5 g
    15%

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