Zucchini Casserole

Recipe by tonyf56

A Recipe that has been in my family for generations and still going strong

Top Review by Charlotte J

This is a very easy side dish to make. I steamed my zucchini, as I don't like to boil any vegetable. My motto is: if you can't roast it or steam it, eat it raw. I made as written but did add more zucchini as I was putting it into the baking dish. I had one small one left over, so I chopped it into small pieces and added it in the bottom of the dish, layering it with the mixture. A 6 ounces box of stuffing mix is all it takes for the required 2 1/4 cups. After baking, I found that adding the small pieces of raw zucchini. They held their shape and were not translucent like the cooked zucchini. This is a gem of a recipe and I will add it to my Encore cookbook AND make it for Thanksgiving Day dinner this year. Made for PAC Fall 2011 ~ ORPHANAGE ~

Ingredients Nutrition

  • 4 cups zucchini (peeled and cut into 1//2 inch pieces)
  • 34 cup shredded carrot
  • 12 cup chopped onion
  • 2 14 cups pepperidge farm seasoned stuffing mix
  • 12 cup sour cream
  • 1 (14 ounce) can soup (cream of chicken or cream of celery)


  1. Boil zucchini until tender (drain).
  2. melt 4 table butter in sauce pan cook the carrots and onions till tender.
  3. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
  4. Gently stir in zucchini
  5. Place in 1 1/2 quart baking dish.
  6. Sprinkle remaining stuffing over top.
  7. Bake at 350 F for 45 minute.

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