Zucchini and Stuffing Casserole

Zucchini and Stuffing Casserole

The Spruce / Diana Chistruga

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
288 Calories
22g Fat
21g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 288
% Daily Value*
Total Fat 22g 28%
Saturated Fat 9g 46%
Cholesterol 34mg 11%
Sodium 944mg 41%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 5g
Vitamin C 14mg 72%
Calcium 68mg 5%
Iron 1mg 8%
Potassium 409mg 9%
*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 the rest 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).


  • 4 medium zucchini, cut into 1/2-inch slices

  • 1 teaspoon salt

  • 6 tablespoons butter, divided

  • 2 carrots, peeled and shredded

  • 1/2 cup chopped onion

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

    Greased casserole dish

    The Spruce / Diana Chistruga

  3. Put 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 pan and lower 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

  4. Drain zucchini well and set aside.

    Zucchini in a colander

    The Spruce / Diana Chistruga

  5. In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add 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

  6. Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add 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

  7. Add zucchini and stir mixture gently until combined.

    Zucchini added to the stuffing mixture in the pan

    The Spruce / Diana Chistruga

  8. Spoon mixture into prepared 1 1/2-quart casserole.

    Zucchini stuffing mixture in a casserole dish

    The Spruce / Diana Chistruga

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

    Stuffing cubes and butter in a pan

    The Spruce / Diana Chistruga

  10. Sprinkle stuffing cubes evenly over top of casserole.

    Stuffing cubes on top of the zucchini and stuffing mixture

    The Spruce / Diana Chistruga

  11. Bake for 25 to 35 minutes or until hot and bubbling.

    Zucchini and Stuffing Casserole

    The Spruce / Diana Chistruga


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.