Summer Zucchini Casserole recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Squash

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

Nutrition Info

610.6 calories
carbohydrate: 51.5 g
cholesterol: 92.8 mg
fat: 41.4 g
fiber: 4.8 g
protein: 11.7 g
saturatedFat: 23.7 g
servingSize: -
sodium: 1250.9 mg
sugar: 9.7 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

  3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

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

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!