Zucchini Casserole Recipe

Zucchini Casserole

From amadeus1756 15 years ago

My great-great aunt used to make this with the over abundance of zucchini from the garden. I can even eat it cold the next day.

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- zucchini
- stovetop
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- 2 large zucchini, peeled and cubed into 1" pieces
- 2 carrots, shredded
- 1 medium white onion, chopped
- 1 can low-fat cream of chicken soup
- 1 c. fat-free sour cream
- 1 box stove top chicken stuffing mix
- 4 T. butter
- salt and pepper to taste
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Preheat oven to 350.
Place zucchini in a saucepan with enough water to almost cover it. Add salt to water. Boil 5 minutes and drain.
Melt butter and place in bottom of a 9x13 casserole.
Place 1/2 of stovetop mix in bottom of the casserole.
In a bowl; blend soup, sourcream, zucchini, onions, and carrots. Pour over stove top stuffing mixture in the casserole.
Sprinkle the remaining 1/2 stove top stuffing over the zucchini mixture.
Bake uncovered for 30 minutes.

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Cosmicmother 3 years ago
Just note: You would need two boxes of stuffing for this recipe. When this recipe first came out, the boxes of stuffing were much larger, use at least 8oz of stuffing which are two boxes of stuffing here in Canada.
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" It was excellent "
debbie919 ate it and said...
Love it, thanks for sharing!
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amadeus1756 Fayette City, PA

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Reviewed by 1 people