Zucchini Casserole to Die For

Total Time
Prep 15 mins
Cook 30 mins

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!

Ingredients Nutrition

  • 6 cups zucchini (large, grated or diced)
  • 1 cup grated carrot
  • 12 cup diced onion
  • 12 cup butter
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 1 (8 ounce) package seasoned stuffing mix


  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!
Most Helpful

5 5

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!

This is great! Tried a couple of days after Thanksgiving and used the leftover stuffing. Next time I will try with cornbread stuffing and cooked chicken, diced up. Deb