This recipe is actually my husbands mother’s casserole. Mom’s Zucchini Casserole is easy and a great way to use up all of your zucchinis! We always get so many from our garden! You can throw any other vegetables you want into this casserole. Also, if you are a stuffing fan this is a recipe you must try! The stuffing goes beautifully with the creamy zucchini center!
Take a peek at our video for Mom’s Zucchini Casserole ! Check out how easy this casserole really is to make!
Mom’s Zucchini Casserole
- 4 medium zucchini, with peel, sliced thin
- 3 tablespoons butter
- 1 cup onion, chopped
- 3/4 cup carrot, grated
- 1 1/4 cups stuffing mix
- 1 can (10 oz) condensed cream of mushroom soup
- 2/3 cup sour cream
- 2 tablespoons butter
- remaining stuffing mix
Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
In a seperate bowl remove 1 1/4 cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 1/4 cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.