Zucchini and Stuffing Casserole

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
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Diana Rattray
Updated 11/16/20
Zucchini and Stuffing Casserole

The Spruce / Diana Chistruga
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
272 Calories
20g Fat
19g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 272
% Daily Value*
Total Fat 20g 26%
Saturated Fat 9g 45%
Cholesterol 35mg 12%
Sodium 345mg 15%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Protein 4g
Calcium 97mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sliced zucchini and shredded carrots team up to make this tasty zucchini stuffing casserole recipe. Some of the stuffing cubes add flavor and body to the filling, while some make up the buttery topping. 

This casserole is an excellent way to use prolific fresh zucchini, and the stuffing mix makes it a filling side dish. Go ahead and use yellow summer squash if that's what you have. Or use a combination of zucchini and summer squash. For a burst of color, add a few tablespoons of diced red bell pepper, roasted red bell pepper, or pimientos. This dish can easily be transformed into a main dish casserole with about 2 cups of diced chicken or turkey. 

If the stuffing crumbs are bland in flavor, amp them up with a teaspoon or two of poultry seasoning, herbes de Provence, or an Italian herb blend. Feel free to add extra onion if you'd like. 

If you're making this a vegetarian dish, check the labels on the stuffing cubes to make sure there isn't any chicken listed in the ingredients. Or make a batch of seasoned stuffing cubes from scratch (below).

Ingredients

  • 4 medium zucchini
  • 2 carrots
  • 6 tablespoons butter (divided)
  • 1/2 cup onion (chopped)
  • 2 1/2 cups herb-seasoned stuffing cubes (divided)
  • 1 (10 3/4-ounce) can cream of chicken soup
  • 1/2 cup sour cream​

Steps to Make It

  1. Gather the ingredients.

    Zucchini and Stuffing Casserole ingredients

    The Spruce / Diana Chistruga

  2. Preheat the oven to 350 F. Butter a 1 1/2-quart casserole dish.

    greased casserole dish

    The Spruce / Diana Chistruga

  3. Wash the zucchini and cut off the ends. Cut the zucchini into 1/2-inch round slices.

    zucchini washed and cut into pieces

    The Spruce / Diana Chistruga

  4. Peel the carrots and shred on the large holes of a box grater or food processor shredding disc.

    grated carrots on a plate

    The Spruce / Diana Chistruga

  5. Put the zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover the pan and lower the heat to medium-low. Cook for about 3 to 4 minutes, or until tender.

    zucchini cooking in a pot of water

    The Spruce / Diana Chistruga

  6. Drain the zucchini well and set aside.

    zucchini in a colander

    The Spruce / Diana Chistruga

  7. In the same saucepan, melt 4 tablespoons of the butter over medium-low heat. When the butter stops foaming, add the carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.

    onions and carrots cooking in a pan with butter

    The Spruce / Diana Chistruga

  8. Remove the onion and carrot mixture from the heat and stir in 1 1/2 cups of the stuffing cubes. Add the cream of chicken soup and sour cream.

    stuffing cubes, cream of chicken soup and sour cream added to the carrot and onion mixture

    The Spruce / Diana Chistruga

  9. Add zucchini and stir the mixture gently until combined.

    zucchini added to the stuffing mixture in the pan

    The Spruce / Diana Chistruga

  10. Spoon the mixture into the prepared 1 1/2-quart casserole.

    zucchini stuffing mixture in a casserole dish

    The Spruce / Diana Chistruga

  11. In a saucepan over medium heat, melt the remaining 2 tablespoons of butter; add the remaining 1 cup of the stuffing cubes. Toss to coat the cubes with the butter.

    stuffing cubes and butter in a pan

    The Spruce / Diana Chistruga

  12. Sprinkle the stuffing cubes evenly over the top of the casserole.

    stuffing cubes on top of the zucchini and stuffing mixture

    The Spruce / Diana Chistruga

  13. Bake in the preheated oven for 25 to 35 minutes or until hot and bubbling.

    Zucchini and Stuffing Casserole

    The Spruce / Diana Chistruga

Tip

  • If you don't have stuffing cubes, make them from scratch. Preheat the oven to 300 F. Slice a loaf of bread (Italian or another light bread) into 1/2-inch slices. Cut the sliced bread into 1/2-inch cubes. Arrange the bread cubes on a large rimmed baking sheet. Sprinkle lightly with salt, freshly ground black pepper, and a poultry seasoning blend. Bake for about 15 minutes, or until golden brown, stirring every 5 minutes. Let the cubes cool and measure 2 1/2 cups for the recipe. 

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