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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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~Paula~ August 28, 2008

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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huckhous November 12, 2006
Zucchini Stuffing Casserole