This zucchini casserole is so easy to make and a delicious side dish any time of year.
I like it made with half green zucchini and half yellow summer squash, simply because it looks pretty.
This is one of those great tasting, easy to make recipes that used canned soup as the basis for the sauce. It’s nice to see a vegetable recipe like this for a change.
Zucchini and summer squash are amazingly healthy vegetables and great to incorporate into our diets on a regular basis. Here are some of the nutritional facts about zucchini:
One cup of raw zucchini contains about 32% of our daily requirement of Vitamin C. Yes, 1/3 of our Vitamin C requirement in basically one serving of zucchini!
Zucchini and summer squash are also wonderful sources of key antioxidents like beta-carotene and alpha-carotene. It is also a great source of lutein, which plays an important role in the health of our eyes.
Zucchini Casserole with Summer Squash
Ingredients
- 7 cups zucchini, medium, and/or yellow summer squash halved lengthwise and cut across into 3/8 inch slices
- 1/4 cup onion, chopped
- 1 can condensed cream of onion soup, or cream of mushroom soup
- 8 ounces sour cream
- 1 cup carrot, shredded
- 2 cups herb-seasoned stuffing mix, 1/2 an 8 ounce package
- 1/4 cup butter, melted
Instructions
- In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3-5 minutes or until tender crisp. Drain well.
- In a large bowl combine soup and sour cream. Stir in the carrot. Fold in the zucchini mixture and set aside. In a medium bowl toss together the stuffing and melted butter. Sprinkle half of the stuffing mixture into an ungreased 2 quart rectangular baking dish. Top with vegetable mixture. Sprinkle with remaining stuffing mixture.
- Bake at 375°F for 25-30 minutes.
Nutrition
If you like this zucchini casserole recipe, look here for an amazing stuffed zucchini recipe.
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