This zucchini casserole recipe came straight from an old handwritten card in my mom’s recipe binder, and that may be one reason I love it so much. It’s the kind of simple summer side dish that uses basic ingredients, comes together without much fuss, and makes good use of fresh zucchini when it’s plentiful. With tender zucchini, carrots, onion, a creamy sauce, and a buttery stuffing topping, this old-fashioned casserole is a classic family recipe that deserves a place at the table again.
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Ingredient Notes
- Stove Top Stuffing: use one 6 oz. pouch of chicken-flavored Stove Top stuffing. This makes the topping easy, buttery, and full of flavor.
- Chicken broth: a full 14.5 oz. can of chicken broth softens the stuffing and helps keep it from getting dry while the casserole bakes.
- Butter: butter is used in two places. Melted butter goes into the stuffing topping, and more butter is used to sauté the vegetables.
- Zucchini: choose medium zucchini if possible. Very large zucchini can have more seeds and extra moisture, so remove some of the seeds if needed.
- Carrots: shredded carrots add color, a little sweetness, and help make the filling more substantial. For a shortcut, buy preshredded carrots.
- Sweet onion: chopped sweet onion adds gentle flavor. Yellow onion can also be used.
- Cream of chicken soup: this shortcut ingredient makes the sauce creamy and gives the casserole its old-fashioned flavor. Since this is a smaller recipe, it uses half of a 10.5 oz. can.
- Sour cream: sour cream adds creaminess and a slight tang that balances the stuffing topping.
- Salt and pepper: add these at the end and use a light hand. The stuffing mix, broth, and soup already contain salt.
Can You Use Frozen Zucchini In Zucchini Casserole?
Yes, but fresh zucchini works best for this casserole. Frozen zucchini holds quite a bit of moisture after it thaws, and that extra liquid can make the filling watery. For the best texture, shred or slice the zucchini right before assembling the casserole. If frozen zucchini is used, thaw it completely, drain it on paper towels, and squeeze out as much moisture as possible before adding it to the pan. I tested this with thawed frozen zucchini, and even after draining, it was much wetter than fresh zucchini. For that reason, I recommend using fresh zucchini whenever possible.
How To Make Zucchini Casserole
- Preheat the oven to 375 degrees F.
- Prepare and measure the vegetables: shred the zucchini, shred the carrot, chop the onion. Set aside.
- In the microwave, in a medium bowl, melt 3 tablespoons butter. Add the stuffing mix and chicken broth. Stir well and set aside.
- In a large skillet on the stovetop, saute the carrots and onion in 2 tablespoons butter. Cook for 3 minutes.
- Add the zucchini. Cook for 3 minutes more.
- Stir in the cream of chicken soup and sour cream.
- Cook and stir for an additional 3-5 minutes or until the zucchini is fork tender. Add salt and pepper if desired.
- Pour the zucchini mixture into an 8×8-inch baking dish sprayed with nonstick spray.
- Top with the stuffing mixture.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 10 minutes or until the stuffing is toasted.
- Let sit for 5 minutes before serving.
Recipe Notes
- This recipe uses 1/2 can of cream of chicken soup because it’s written as a smaller casserole. Store the remaining soup in an airtight container in the refrigerator and use it within 3 to 4 days. It can be stirred into rice, noodles, leftover chicken, or saved for another small casserole. For a no-waste option, make this recipe twice in one week, or double the recipe and bake it in a 9 x 13-inch dish.
- When the broth and butter are mixed with the stuffing, it looks very soupy. Don’t worry. In just a few minutes the stuffing absorbs the broth. It becomes soft, fluffy, and perfect for a casserole topping.
- A great shortcut: use bagged shredded carrots.
Frequently Asked Questions
Zucchini Casserole Recipe
Ingredients
For the stuffing topping
- 6 oz. Stove Top Stuffing (1 pouch)
- 14.5 oz. chicken broth (1 can)
- 3 tablespoons butter (melted)
For the casserole
- 3 cups zucchini (shredded)
- 1 cup carrots (shredded)
- 1/2 cup sweet onion (chopped)
- 2 tablespoons butter
- 5.25 oz. cream of chicken soup (half of a 10.5 oz. can)
- 1/2 cup sour cream
- salt and pepper to taste
Instructions
- Preheat the oven to 375 degrees F.
- Prepare and measure the vegetables: shred the zucchini, shred the carrot, chop the onion. Set aside.
- In the microwave, in a medium bowl, melt 3 tablespoons butter. Add the stuffing mix and chicken broth. Stir well and set aside.
- In a large skillet on the stovetop, saute the carrots and onion in 2 tablespoons butter. Cook for 3 minutes.
- Add the zucchini. Cook for 3 minutes more.
- Stir in the cream of chicken soup and sour cream.
- Cook for an additional 3-5 minutes or until the zucchini is fork tender. Add salt and pepper if desired.
- Pour the zucchini mixture into an 8×8-inch baking dish sprayed with nonstick spray.
- Top with the stuffing mixture.
- Cover with foil and bake for 20 minutes.
- Remove foil and bake for an additional 15 minutes or until the stuffing is toasted.
- Let sit for 5 minutes before serving.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
If you try this recipe, I’d love to hear what you think. A quick rating or comment is always appreciated, and helps other readers too.
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When garden zucchini starts piling up, it helps to have a few simple recipes ready to go. Start with How To Freeze Zucchini so none of it goes to waste, then use it in favorites like Zucchini Bread, Zucchini Muffins, and Chocolate Zucchini Cake. Each one is easy, family-friendly, and a good way to make the most of zucchini season. For recipes that use fresh zucchini, try Zucchini Lasagna and Zucchini Gratin.
Tools To Make Zucchini Casserole
- box grater
- white 8×8-inch baking dish
- large glass bowl
- kitchen utensils
- wood measuring cups
- Pyrex measuring cup set
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