Zucchini Casserole I recipe

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Ingredients

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

Nutrition Info

258.9 calories
carbohydrate: 24.1 g
cholesterol: 39.2 mg
fat: 16.2 g
fiber: 2.7 g
protein: 5.6 g
saturatedFat: 9.5 g
servingSize: -
sodium: 775.8 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.

  3. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Recipe Yield

6 servings

Recipe Note

This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

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