Zucchini Casserole

Zucchini Casserole
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    6 People
  • VIEWS
    280

Embrace the abundance of summer's zucchini harvest with this comforting and flavorful casserole. A delightful brunch or side dish, it transforms humble ingredients into a creamy, subtly savory creation, topped with a buttery, herb-infused crust.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    39 mg
  • Fiber
    3 g
  • Protein
    6 g
  • Saturated Fat
    10 g
  • Sodium
    776 mg
  • Sugar
    5 g
  • Fat
    16 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins In a small bowl, combine the herb-seasoned bread stuffing mix with the melted butter. Toss well to ensure the stuffing is evenly coated. Set aside. (5 minutes)

Image Step 03
03 Step

Recipe View 5 mins In a large bowl, combine the cubed zucchini, grated carrots, and chopped onion. (5 minutes)

Image Step 04
04 Step

Recipe View 5 mins Add the condensed cream of chicken soup and sour cream to the zucchini mixture. Stir until well combined, ensuring all vegetables are coated in the creamy sauce. (5 minutes)

Image Step 05
05 Step

Recipe View 2 mins Stir in half of the prepared stuffing mixture into the zucchini and sour cream mixture. This will help bind the casserole and add flavor throughout. (2 minutes)

Image Step 06
06 Step

Recipe View 2 mins Transfer the mixture to a 9x13-inch casserole dish, spreading it evenly. (2 minutes)

Image Step 07
07 Step

Recipe View 2 mins Sprinkle the remaining stuffing mixture evenly over the top of the casserole, creating a golden, crunchy crust. (2 minutes)

Image Step 08
08 Step

Recipe View 2 mins Cover the dish tightly with aluminum foil to prevent the top from burning and to help the vegetables steam and cook evenly. (2 minutes)

Image Step 09
09 Step

Recipe View 1 hrs 10 mins Bake in the preheated oven for 1 hour. Remove the foil for the last 10 minutes of baking to allow the topping to brown and crisp up. (70 minutes)

Image Step 10
10 Step

Recipe View 10 mins Let the casserole cool for at least 10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to slice and serve. (10 minutes)

For a vegetarian version, substitute the cream of chicken soup with cream of mushroom or cream of celery soup.
Add a pinch of garlic powder or onion powder to the vegetable mixture for extra flavor.
Feel free to add other vegetables such as bell peppers, mushrooms, or corn to the casserole.
If you don't have sour cream, plain Greek yogurt can be used as a substitute.
For a richer flavor, top with shredded cheddar or mozzarella cheese during the last 15 minutes of baking.
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Adela Kris

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 93 Ratings)
Total Reviews: (7)
  • Shyanne Dach

    This was so easy to make and everyone loved it! The topping was perfectly crunchy.

  • Liza Hirthe

    I used cream of mushroom soup instead, and it turned out great. Thanks for the recipe!

  • Kelly Goyette

    I added some cheddar cheese and it was amazing! Definitely making this again.

  • Tiffany Heller

    I substituted gluten-free breadcrumbs and it worked perfectly for my dietary needs.

  • Caroline Heidenreichrutherford

    A great way to use up my zucchini! My family enjoyed it!

  • Marquise Monahan

    Easy to follow instructions and a delicious result!

  • Calista Hellercrist

    I found it a little bland, so I added some garlic powder and Italian seasoning. Much better!

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