Zucchini Casserole to Die For

READY IN: 45mins
Recipe by MeredithRS

Its the time of year for zucchini and neighbors keep sharing their bumper crop with us. The problem is we don't like zucchini! I needed to find another venue other than zucchini bread and muffins. I came up with this recipe and it has been a smash hit with everyone!

Top Review by leewer

My family loved it and thinks it would be even more delicious by adding the chicken. My son isn't a big zucchini/squash eater. He eats it but loved this recipe! I wonder if you have made it ahead and frozen to cook later? Thank you!

Ingredients Nutrition

  • 1419.54 ml zucchini (large, grated or diced)
  • 236.59 ml grated carrot
  • 118.29 ml diced onion
  • 118.29 ml butter
  • 304.75 g can cream of chicken soup
  • 236.59 ml sour cream
  • 226.79 g package seasoned stuffing mix

Directions

  1. Preheat oven to 350°F.
  2. In a small bowl, combine cream of chicken soup and sour cream; set aside.
  3. In a large skillet, melt butter over medium-high heat.
  4. Add onion and sauté until soft.
  5. Add grated or diced zucchini and grated carrots.
  6. Stir frequently until zucchini is soft; about 5 minutes.
  7. In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed.
  8. Spread into a lightly greased 13"x9" baking dish.
  9. Bake at 350°F for 30 minutes.
  10. To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix.
  11. This dish is the only way I can get my family to eat zucchini!
  12. Hope yours enjoys it too!

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