How to Make Summer Zucchini Casserole - A Step-by-Step Guide

As summer rolls around, zucchini becomes abundant and it's the perfect time to incorporate this versatile vegetable into your cooking. One delicious way to enjoy zucchini is by making a summer zucchini casserole. This dish is not only a great way to use up an abundance of zucchini, but it's also a crowd-pleaser that can be enjoyed as a main dish or a side.

Summer zucchini casserole is a delightful combination of fresh zucchini, onions, bell peppers, and tomatoes, all baked together with a...

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Ingredients

  • 2 pounds sliced zucchini
  • ¼ cup chopped onion
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup grated carrots
  • 1 (6 ounce) package chicken-flavored dry bread stuffing mix
  • 1 stick unsalted butter, melted

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4
  • Yield: 1 (9x13-inch) casserole

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of water to a boil. Cook zucchini and onion in boiling water for 5 minutes; drain well.
  • Combine condensed soup, sour cream, and carrots in a large bowl. Stir in zucchini and onion until well combined. Set aside.
  • Combine stuffing and melted butter in a medium bowl; spread 1/2 of the stuffing into the bottom of a 9x13-inch baking dish. Spoon zucchini mixture over stuffing, then top with remaining stuffing.
  • Bake in the preheated oven until stuffing is golden brown, 25 to 30 minutes.
  • Nutrition

    478 cal.

    • Total Fat: 42g
    • Saturated Fat: 22g
    • Cholesterol: 120mg
    • Sodium: 560mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 3g
    • Total Sugars: 8g
    • Protein: 11g
    • Vitamin C: 32mg
    • Calcium: 131mg
    • Iron: 2mg
    • Potassium: 867mg