Summer Zucchini Casserole Recipe
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Summer Zucchini Casserole


Zucchini, onions and carrots are baked in a creamy concoction of stuffing mix, cream of chicken soup, sour cream and butter.


  • 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


  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.

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Nutritional Information

Summer Zucchini Casserole

Servings Per Recipe: 4
Calories: 611
% Daily Value *
total fat: 64 %
saturated fat:
cholesterol: 31 %
sodium: 50 %
potassium: 26 %
carbohydrates: 17 %
fiber: 19 %
protein: 23 %
exchange other carbs:
vitamin a iu:
niacin equivalents:
vitamin b6:
vitamin c:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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