Zucchini Casserole with Stuffing Mix
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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.
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.
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
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.
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.
Bring pot of water to a boil. Salt water before adding zucchini and onions. Boil for 3 to 4 minutes and drain well.
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.
Spread half of stuffing mixture in bottom of a lightly greased 9 x 13″ casserole dish.
Then pour creamy vegetable mixture evenly over the top. Take care not to displace too much of the stuffing 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.
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
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
Zucchini Casserole with Stuffing Mix
Author: JenniferEquipment
Ingredients
- 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
Instructions
- 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.
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.
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.
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.
I’m so glad I read your comment on this recipe before i made it. I definitely prefer using two boxes of stuffing mix; one for the crust and one for the topping. In my opinion, dividing one box makes a pretty sparsely covered bottom.
I don’t blanch the zucchini or the onions. I think sautéing them in olive oil until softened yields a more flavorful result.
I salt my grated zucchini and let sit for 10 min. Rinse and squeeze dry. Then I sitrfry with the onion. Gives a little more flavor. I do end up using a bit more zucchini but never measured it.
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.
Love it I added celery to the onion and made the stuffing as directed on the box Thank you
How far ahead can this be made before baking it?
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!
Very good. Just a little too much for two people. Can you freeze it?
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!
O. K. Maybe not freeze it. How long do you think it will keep refrigerated?
Old family favorite that I grew up with. I add a pound of cooked chicken to the veggie/cream mix for protein. Yum!
I haven’t made this yet but I was wondering how it might taste with shrimp.
Hey There! This is a delicious casserole that’s great with most proteins! I’m not sure if you want to add cooked shrimp to the casserole before baking or serve with it. I would probably lean towards serving with meat. Hope you enjoy 🙂
This is my all-time favorite vegetable side dish. Something about that crunchy crust and topping and the creamy, savory sauce on the delicious zucchini just makes me drool. Everyone I’ve made it for has devoured it. Excellent recipe!
I multiplied this recipe and ended up adding two cans of chicken to it Plus a couple and a half of shredded cheddar on top before I put the final stuffing layer on the top! Delicious! An easy family favorite!
I just made this tonight for dinner, and there none left! The recipe is perfect exactly as is…thank you for a winning dish.
I had a version of this dish at a potluck and was instantly obsessed. I’ve made it twice now… the first time basically as directed, though I made the stuffing with chicken stock instead of water and added some additional spices. It turned out well, but I didn’t think there was enough stuffing. This time, I doubled the amount of stuffing and it was PERFECT.
We’ve made this for years but we use yellow squash instead of zucchini. Definitely use the smaller more tender squash no matter which type you use. A very tasty family favorite!
I added 2 cups cheddar cheese and egg mixture to make it more souffle like. I blanched the zucchini nent time I will saute in butter.