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

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    2 Total Reviews

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    • on August 28, 2008

      A really tasty way to use zucchini. I did not parboil or steam the zucchini, since I like mine al'dente rather than too soft. I ended up baking the dish for about 40 minutes and it actually worked just fine doing it this way. I also discovered half-way through preparing the casserole that I was out of croutons, so I substituted Chicken flavored Stove Top Stuffing and found that this was very complimentary to the other ingredients. Thanks for posting such a versatile dish! We loved it! UPDATE 8/28/2008: I wanted to post a photo and updated review ... I decided to try shredding the zucchini so that I could disguise it for my non-zucchini eating children. It worked FABULOUS! Wonderful flavor and very pretty casserole!

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    • on November 12, 2006

      This was really good - a nice change from the usual zucchini-tomatoe-onion casseroles. I used 1/2 yellow squash and 1/2 zucchini for the 'pretty' factor. Substituted 1 pkg of corn bread stuffing mix for the croutons. I will be making this for Thanksgiving!

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    Nutritional Facts for Zucchini Stuffing Casserole

    Serving Size: 1 (266 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 400.0
    Calories from Fat 265
    Total Fat 29.5 g
    Saturated Fat 16.2 g
    Cholesterol 60.0 mg
    Sodium 800.7 mg
    Total Carbohydrate 29.9 g
    Dietary Fiber 4.4 g
    Sugars 6.4 g
    Protein 7.0 g


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