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Zucchini Casserole


Wondering what to do with your excess garden zucchini? Here is a great recipe I like so well I sometimes eat it as a meal in itself. I hope you'll enjoy it, too! 

2 medium zucchini or yellow squash, cut into 1 inch chunks
1 cup shredded carrots
3/4 cup chopped onion

3/4 cup green pepper, chopped
12 tablespoons butter (divided)
2 1/4 cups stuffing mix (divided)
1 can cream of chicken soup

1/2 cup sour cream
1 cup grated cheddar cheese



In small saucepan, cook zucchini in saltwater till tender. In medium saucepan saute carrots, onion, and peppers in 6 tablespoons melted butter till tender. Stir in 1 1/4 cup stuffing mix, soup, and sour cream. Gently stir in zucchini. Pour into greased square baking dish. Melt remaining butter and add remaining stuffing mix. Stir together. Sprinkle over top of casserole and top with cheese. Bake uncovered at 350 degrees for 30-40 minutes.
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