Summer Zucchini Casserole

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If you have lots of zucchini in the garden, then this is a great way to use them. It’s different, but very tasty. It’s so good that even my picky children like to eat it.

Ingredients:

  • 2 pounds sliced zucchini
  • ¼ cup chopped onion
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup grated carrots
  • 1 stick unsalted butter, melted
  • 1 (6 ounce) package chicken-flavored dry bread stuffing mix

Directions:

Preheat oven to 350 degrees F (175 degrees C).

Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9×13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.


Prep time: 20 mins / Cooking time: 35 mins / Total time: 55 mins

Serving: 4 / Yield: 4 servings

Calories: 610.6

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