Zucchini Stuffing Casserole Recipes

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ZUCCHINI CASSEROLE WITH STUFFING



Zucchini Casserole With Stuffing image

Zucchini Casserole with stuffing features fresh garden zucchini and sautéed onion then topped with a cheesy stuffing mix and baked till golden. It's side dish heaven!

Provided by Holly

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 11

6 cups zucchini (,¾" cubed)
¼ cup butter
½ cup onion diced
1 package stuffing mix (divided)
1 cup cheddar cheese shredded (divided)
½ cup parmesan cheese shredded
2 eggs
¾ cup milk
¾ cup water ((or less if needed))
3 Tablespoons butter (melted)
salt and pepper to taste

Steps:

  • Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
  • Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
  • In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
  • In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
  • Bake for approximately 25 minutes or until stuffing is lightly browned.

Nutrition Facts : Calories 220 kcal, Carbohydrate 5 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 312 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

ZUCCHINI CASSEROLE I



Zucchini Casserole I image

This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

Provided by WINGSOFANEAGLE

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 6

Number Of Ingredients 7

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
  • Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g

ZUCCHINI AND STUFFING CASSEROLE



Zucchini and Stuffing Casserole image

Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole.

Provided by Diana Rattray

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 7

4 medium zucchini , cut into 1/2-inch round slices
2 carrots, peeled and shredded
6 tablespoons butter , divided
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:

  • Gather the ingredients.
  • Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
  • 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.
  • Drain zucchini well and set aside.
  • 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.
  • 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.
  • Add zucchini and stir mixture gently until combined.
  • Spoon mixture into prepared 1 1/2-quart casserole.
  • 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.
  • Sprinkle stuffing cubes evenly over top of casserole.
  • Bake for 25 to 35 minutes or until hot and bubbling.

Nutrition Facts : Calories 288 kcal, Carbohydrate 21 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 944 mg, Sugar 5 g, Fat 22 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g

ZUCCHINI STUFFING CASSEROLE



Zucchini Stuffing Casserole image

Good and tasty use for all that extra zucchini. Try adding other vegetables like shredded cabbage or meat and cheese and make it a whole meal.

Provided by majakete

Categories     Vegetable

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 7

4 medium zucchini, sliced or shredded if you prefer (3 or 4 cups)
3/4 cup shredded carrot
1/2 cup chopped onion
6 tablespoons butter
2 1/4 cups seasoned croutons
1 can mushroom soup
1/2 cup sour cream

Steps:

  • Preheat oven to 350°F.
  • Cook zucchini in a little salted water until tender.
  • Fry carrots and onions in 4 tablespoons of butter.
  • Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream.
  • Gently fold in zucchini and put in 8" x8" dish.
  • Toss remaining butter and croutons and put on top.
  • Bake for 30 to 40 minutes.
  • Enjoy!

ZUCCHINI AND STUFFING CASSEROLE



Zucchini and Stuffing Casserole image

This dish is so easy yet so satisfying! The stuffing mix adds a nice crunch to it along with the right spices. Only 6 ingredients make up this delicious recipe! A great way to use up your zucchini crop.

Provided by Lynn366

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 cups zucchini, chopped
1 medium onion, chopped
3/4 cup melted butter
1 (6 ounce) box seasoned stuffing mix (Stove Top, etc.)
1 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Boil zucchini and onion for 5 minutes, drain.
  • In separate bowl, stir melted butter into stuffing mix.
  • Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
  • Mix sour cream and cream of chicken soup into drained zucchini and onions.
  • Poor zucchini mixture over first layer of stuffing mix.
  • Top with remaining stuffing.
  • Bake at 350 degrees for 30 minutes, uncovered.

CHICKEN ZUCCHINI CASSEROLE



Chicken Zucchini Casserole image

A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 8

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

Steps:

  • In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.

ZUCCHINI STUFFING BAKE



Zucchini Stuffing Bake image

Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.

Provided by SALLY G

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h10m

Yield 12

Number Of Ingredients 8

2 pounds zucchini, sliced crosswise 1/3-inch thick
1 onion, diced
1 (10.75 ounce) can cream of chicken soup
8 ounces sour cream
salt and ground black pepper to taste
1 (6 ounce) package corn bread stuffing mix (such as Kraft® Stove Top®)
¼ cup butter, melted
1 cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
  • Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
  • Combine stuffing mix with butter in a small bowl; stir well.
  • Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 7.4 g, Sodium 545.8 mg, Sugar 2.8 g

CHEESY ZUCCHINI & STUFFING CASSEROLE



Cheesy Zucchini & Stuffing Casserole image

Got a bumper crop of zucchini on hand? This is the casserole for you! Made with VELVEETA, stuffing mix and sour cream, it's pure cheesy deliciousness.

Provided by My Food and Family

Categories     Home

Time 1h50m

Yield 16 servings

Number Of Ingredients 5

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
4 large zucchini
1/2 lb. (8 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes
1/4 cup butter
1 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Heat oven to 350°F.
  • Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
  • Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
  • Bake 25 to 30 min. or until heated through.

Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 4 g, Protein 5 g

ZUCCHINI STUFFING CASSEROLE RECIPE



Zucchini stuffing casserole Recipe image

Provided by momofsixplus1

Number Of Ingredients 7

2 lbs zucchini and/or yellow summer squash sliced 3/8 inches (7 cups)
1/4 cup chopped onion
1 10 3/4 oz condensed cream of chicken soup
1 8 oz sour cream
1 cup shredded carrot
2 cups herb-seasoned stuffed mix
1/4 cup margarine-melted

Steps:

  • In large saucepan, cook zucchini and onion in boiling salted water for 5-10 minutes or until crisp tender, drain well. In large bowl, combine soup and sour cream, stir in carrot. Fold in zucchini mixture Toss stuffing, mix with margarine. Spread half the stuffing mixture in 12 x 7 x 2 baking dish. Spoon zucchini mixture on top. Sprinkle with rest of stuffing mixture. Bkae 350 25-30 min.

ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

CHICKEN ZUCCHINI CASSEROLE RECIPE



Chicken Zucchini Casserole Recipe image

This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.

Provided by Kristen Hills

Categories     Main Course

Time 55m

Number Of Ingredients 7

6 ounces boxed stuffing mix (such as Stove Top)
½ cup butter (melted)
4 diced zucchini ((about 4-5 cups of bite size pieces))
3 boneless, skinless chicken breasts (cooked and diced into small pieces)
10 ½ ounces canned cream of chicken soup
½ onion (diced)
½ cup sour cream

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
  • Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
  • Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
  • Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
  • If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

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