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Zucchini Casserole II Recipe

Recipe by: Bea Gassman

"This is a tasty way to use up some of your bumper crop of zucchini."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In40 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • 2In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
  • 3In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  • 4Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Ingredients
  • 8 servings
  • 302 cals
  • 6 cups diced zucchini
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup sour cream
  • 1/2 cup chopped onion
  • 1 cup shredded carrots
  • 1 (6 ounce) package dry bread stuffing mix
  • 1/2 cup butter, melted
Nutrition

Amount per serving ( 5 total)

  • Calories:
    302
    15%
  • Fat:
    20.6
    32%
  • Carbs:
    25.8
    8%
  • Protein:
    4.8
    10%
  • Cholesterol:
    43
    14%

Based on a 2,000 calorie diet

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