Zucchini Casserole
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.
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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01 Step
Recipe View
5 mins
Preheat oven to 350 degrees F (175 degrees C). (5 minutes)
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)
03 Step
Recipe View
5 mins
In a large bowl, combine the cubed zucchini, grated carrots, and chopped onion. (5 minutes)
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)
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)
06 Step
Recipe View
2 mins
Transfer the mixture to a 9x13-inch casserole dish, spreading it evenly. (2 minutes)
07 Step
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2 mins
Sprinkle the remaining stuffing mixture evenly over the top of the casserole, creating a golden, crunchy crust. (2 minutes)
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)
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)
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.
RECIPE REVIEWS
Avarage Rating:
4.5/ 5 ( 93 Ratings)
Total Reviews: (7)
Shyanne Dach
Jun 24, 2025This was so easy to make and everyone loved it! The topping was perfectly crunchy.
Liza Hirthe
Apr 10, 2025I used cream of mushroom soup instead, and it turned out great. Thanks for the recipe!
Kelly Goyette
Mar 3, 2025I added some cheddar cheese and it was amazing! Definitely making this again.
Tiffany Heller
Apr 21, 2024I substituted gluten-free breadcrumbs and it worked perfectly for my dietary needs.
Caroline Heidenreichrutherford
Nov 18, 2023A great way to use up my zucchini! My family enjoyed it!
Marquise Monahan
Oct 29, 2023Easy to follow instructions and a delicious result!
Calista Hellercrist
Aug 3, 2023I found it a little bland, so I added some garlic powder and Italian seasoning. Much better!