Zucchini Casserole with Stuffing Mix

This Old Fashioned Zucchini Casserole with Stuffing Mix recipe is creamy, crunchy and a classic side dish that is so easy to make!

Whether we’re using extra zucchini from the garden or making a nice holiday casserole this vegetable hot dish is very versatile.

Close up pieces of lightly browned stuffing, shredded carrots and slices of zucchini on a white plate in front of full casserole dish

Zucchini with Stuffing Casserole Recipe

Perfect for a summer potluck, family reunion or warm vegetable side dish at the holidays this casserole is versatile and easy to make!

Like a zucchini squash sandwiched between layers of chicken flavored dressing this recipe is unique, but still delicious.

We enjoy recipes like this one, our Baked Vegetable Medley and Broccoli and Mushroom Casserole that helps us eat more veggies without getting bored.

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Fork in bite of zucchini with stuffing casserole recipe on a white plate

We have eaten this alone for a light dinner in the summer heat, but it’s more popular as a side at a bigger meal.

Why This Recipe Works:

  • Great way to use lots of zucchini from the garden or a friend
  • So much flavor while being a bit unique, but still easy to make
  • While it makes a big batch the leftovers reheat well within 1 – 2 days
  • Parmesan cheese can be sprinkled on top of the vegetable mixture for even more flavor
  • Adds variety to vegetables on the dinner table
  • Can add a pound of cooked chicken to the vegetable and cream mix for more protein
Overhead view of golden brown stuffing on top of baked zucchini casserole in a 9x13 glass dish on a red napkin

Ingredients Needed:

  • Zucchini – young, tender zucchini squash that are firm and fresh produce the best results.
  • Onion – sweet, white, or yellow onion all work fine. I like to chop coarsely since they get boiled briefly with the zucchini.
  • Carrots – cleaned and shredded or pre-cut into matchsticks work great.
  • Cream of chicken soup – makes the recipe so creamy! Other cream of celery, onion or cream of mushroom soups may be substituted to change the flavor profile.
  • Sour cream – another creamy ingredient.
Stove Top stuffing mix chicken flavored, onion, cream of chicken condensed soup, butter, sour cream, matchstix carrots and fresh zucchini are easy ingredients for a zucchini casserole

How to Make This Zucchini Casserole

Preheat oven to 350°F Slice up the zucchini and coarsely chop the onions. Grate carrots if necessary.

In a large mixing bowl stir together cream of chicken soup, sour cream and carrots.

Shredded carrots, sour cream, condensed chicken soup in a white mixing bowl

Bring pot of water to a boil. Salt water before adding zucchini and onions. Boil for 3 to 4 minutes and drain well.

Sliced zucchini and chopped onions boiling in pot on the stove

Pour drained vegetables into bowl with cream mixture and use a wooden spoon to mix.

In a small mixing bowl melt butter and stir in the packet of stuffing mix.

Chicken stuffing mix with melted butter stirred in in a mixing bowl

Spread half of stuffing mixture in bottom of a lightly greased 9 x 13″ casserole dish.

Half of stuffing mixture sprinkled in the bottom of a glass baking dish on a white counter top

Then pour creamy vegetable mixture evenly over the top. Take care not to displace too much of the stuffing mixture.

Zucchini squash, onions, and carrots in sour cream and condensed cream of chicken soup mixture

Sprinkle remaining stuffing mixture evenly over the top. Bake for 25 – 30 minutes until the stuffing is a nice golden brown and the casserole is baked through.

Spoonful of easy stuffing zucchini casserole on a red napkin

Recipe Tips & Tricks:

  • To transform this casserole from a side dish to a main dish add a pound of cooked chopped chicken to the sour cream and carrot mixture and stir well
  • Slicing fresh zucchini thinly allows for maximum creaminess and diversity of flavors in every bite
  • Buying shredded carrots saves time and makes this an easy vegetable casserole recipe
  • 6 cups of sliced zucchini is about 4 – 5 small zucchini
  • We prefer small, tender, young zucchini that have much smaller seeds and thinner rinds
  • Vegetables can easily be doubled to make a healthier casserole with a lower cream and stuffing ratio
Plate of zucchini stuffing casserole with a fork on red napkin in front of baking dish full

More Delicious Casserole Recipes:

Sausage & Cheesy Potato Casserole is a classic combo that can be a great main dish or side dish.

Candied Sweet Potato Casserole can be made in the crock pot or oven to make a sweet treat!

Pineapple Casserole is another sweet and unique side dish to help mix up the meal time routine.

Loaded Cauliflower Casserole dresses up cauliflower with cheese and bacon to make a flavorful keto dish.

Tater Tot Chicken Pot Pie is a new favorite that also packs so many flavors into every bite.

My friend Carlee has a variation of Parmesan Roasted Zucchini & Tomatoes that looks like a lighter variation of a zucchini casserole recipe.

Zucchini Casserole with Stuffing Mix Recipe

Slices of zucchini mixed in with shredded carrots, chicken stuffing, sour cream and cream of chicken soup

Zucchini Casserole with Stuffing Mix

Servings 12 servings
Jennifer @ Plowing Through Life
This Old Fashioned Zucchini Casserole with Stuffing Mix recipe is creamy, crunchy and a classic side dish that is so easy to make! Whether we're using extra zucchini from the garden or making a nice holiday casserole this vegetable hot dish is very versatile.
4.84 from 6 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes


  • 6 cups zucchini sliced
  • 1 cup onion chopped
  • 1 cup carrots shredded
  • 1 cup sour cream
  • 10.5 ounce can cream of chicken soup
  • 6 ounce box Stove Top stuffing chicken flavor
  • 1/2 cup butter softened


  • Boil zucchini and onions in salted water for 3 – 5 minutes. Drain well.
  • In a medium mixing bowl mix shredded carrots, sour cream, and cream of chicken soup. Add softened zucchini and onions and mix well.
  • Mix stuffing and butter. Put half in a 9 x 13-inch dish.
  • Place vegetable mixture over stuffing mix, then place rest of stuffing mix on top of vegetables. Bake at 350°F for 25 minutes.



Calories: 203kcalCarbohydrates: 18gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 34mgSodium: 453mgPotassium: 289mgFiber: 2gSugar: 5gVitamin A: 2307IUVitamin C: 13mgCalcium: 55mgIron: 1mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

Tried this recipe?Mention @PlowingThroughLife or tag #PlowingThroughLife!


  1. I’m going to try this as soon as our Zucchini ripens. Havntent ideas for variations, too … especially some ways to lower sodium content, às I hàve some heart health issues.

  2. Judi Banes says:

    5 stars
    I love this casserole. I added Italian cheese blend shreds on top. I grew up using this recipe but lost it in a move. Thank you.

  3. Lynann Gibson says:

    I have been making this recipe for years. Has anyone ever tried not blanching the zucchini first? I always double the stove top stuffing mix.

  4. Mary E Duke says:

    5 stars
    Glad I found this recipe. I have frozen several cups of shredded zucchini. I will be using mushroom soup since the stuffing is already chicken flavored. So glad to be able to shrink recipes to smaller portions. Watching the carbs. Thanks for sharing.

  5. 5 stars
    Love it I added celery to the onion and made the stuffing as directed on the box Thank you

  6. Becky Neumann says:

    How far ahead can this be made before baking it?

    1. Jennifer @ Plowing Through Life says:

      Hey There! The creamy base mixture can be made a day ahead of time, but I would wait to sprinkle the stuffing and butter on top until you are ready to bake so that it doesn’t get soggy. Hope you enjoy!

  7. Karla Preston says:

    5 stars
    Very good. Just a little too much for two people. Can you freeze it?

    1. Jennifer @ Plowing Through Life says:

      Hey There! I haven’t tested, but I do think the crunchy stuffing topping would become a bit soft in the freezing and reheating process. If that doesn’t bother you I think the dish will still have great flavors. Thanks for trying our recipe!

  8. Eugene Preston says:

    5 stars
    O. K. Maybe not freeze it. How long do you think it will keep refrigerated?

  9. 4 stars
    Old family favorite that I grew up with. I add a pound of cooked chicken to the veggie/cream mix for protein. Yum!

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