Our favorite stuffing zucchini casserole will be your favorite, too! This simple vegetable casserole is loaded with flavorful ingredients yet easy enough to cook for weeknights or an easy holiday side dish.
We are a zucchini-loving family and we are always looking for ways to use it up! You would not believe how many we always end up with from our garden!
This recipe is an oldie but a goodie and is our favorite zucchini casserole, literally! If you love stuffing, cheese, zucchini, carrots, and onions then you will love this recipe too!
This was inspired by my Mom's best zucchini casserole. I don't think I'll ever make anything that good, but I wanted to give it a shot with this zucchini recipe!
Why You Will Love Zucchini Casserole with Stuffing
- It's incredibly easy to prepare and requires minimal ingredients.
- A nice combination of textures with its crunchy stuffing mix and vegetables.
- Everyone will love this dish, both kids and adults alike.
- It is an excellent side dish that goes well with any main course you serve.
You'll only need a few simple ingredients to make this zucchini casserole with Stove Top stuffing recipe. Everything you need is either in your kitchen or a short trip to the grocery store away.
Be sure to check the recipe card at the end of the post for exact amounts.
- Veggies: This stuffing casserole is made with zucchini, carrots, and onion.
- Stuffing mix: This works with any type of boxed stuffing mix but in our house we really enjoy the classic Stove Top stuffing mix. Choose your favorite brand and flavor stuffing to make this recipe.
- Cream of mushroom condensed soup: I find this works great with the flavors in this dish but you can also use cream of chicken or cream of celery soup.
- Butter and sour cream: For more rich flavors and creaminess.
- Cheese: Because cheese makes everything taste better! We especially enjoy cheddar but you can use your favorite including mozzarella, parmesan, gouda, provolone, Swiss cheese, Havarti, gruyere cheese, and jack cheeses.
- Crispy fried onions: An optional topping but it adds a punch of flavor and extra crispiness to your zucchini stuffing casserole.
Substitutions and Variations
- Zucchini: Yellow squash or spaghetti squash works fine instead or you can use a combination of squashes.
- Add More Vegetables: Consider mixing in some peas, corn kernels, bell peppers, chopped broccoli florets, baby spinach or kale leaves, mushrooms, or cauliflower.
- Add Protein: Turn this into a main dish casserole by adding cooked or leftover cubed chicken or turkey, cooked Italian sausages or sausage crumbles, cooked bacon, your favorite cooked ground meat.
- Sour cream: You can use Greek yogurt instead of sour cream but it does change the flavor slightly.
- Add Flavor: Add more herbs and spices such as garlic powder, onion powder, paprika, oregano, basil, or thyme when cooking your vegetables, or sprinkle some freshly chopped parsley on top right before serving.
- Add a Grain: Add some cooked white or brown rice, lentils, or quinoa to the casserole with the vegetable mixture.
- Stuffing Lover: I love stuffing so much I will use a second box to place a layer on top. The decision is up to you. Either way it works out beautifully!
If you love recipes like this, you may also enjoy this meaty zucchini casserole.
How to Make Our Favorite Zucchini Casserole
This zucchini casserole is super easy. It only takes a few minutes and a few simple steps. It's a snap!
The highlights are here, but you'll find the complete instructions in the recipe card at the end of the post.
- Boil the zucchini until tender. Once it's cooked drain it and set aside.
- Combine the stuffing, creamed soup, and sour cream.
PRO TIP: Be sure to drain the zucchini very well to prevent the casserole from turning out soggy.
- Cook the carrots and onions in a bit of oil in a skillet until they're tender.
- Add the cooked zucchini, onion and carrots to the stuffing and soup mixture in a large mixing bowl.
- Pour the vegetable mixture into a baking dish.
- Top with the crispy onions if you're using them and finish with a layer of cheese.
PRO TIP: If you have want to add more stuffing mix to the stop. Toss the stuffing mix with melted butter and add it to the top of the veggie stuffing mixture.
- Bake in the oven until the cheese is melted.
⭐️ Hint: Stir the stuffing into the melted butter in your skillet until coated but don't cook the stuffing.
- Refrigerator: Store for up to 3 days in an air-tight container.
- Freezer: Store in an air-tight, freezer-safe container for up to 3 months.
- Reheat: Place in a skillet with a lid and cook over low heat until heated through.
- Make sure all the ingredients are evenly distributed throughout the dish by stirring well before transferring it to your baking dish.
- For more flavor, cook the zucchini slices in vegetable broth instead of water.
- For a healthier version of this casserole, you can use low-sodium or reduced-fat condensed cream soups.
- Drizzle some additional melted butter on top prior to baking for an even more tasty and crisp topping.
The zucchini slices should be cooked until they are tender, about 5 minutes. Make sure to drain any excess liquid before adding them into the bowl.
If you have a food processor, you can use the grating attachment to quickly shred carrots for this recipe. Alternatively, if you don't have one, using a hand grater would also work just fine.
Of course! To make individual portions you can use ramekins or oven-safe mugs to scoop out your mixture into each container then top with stuffing mix and cheese before baking. That way you’ll have delicious individual servings ready in no time! You'll know it's done when the cheese on top is nicely melted and bubbly.
How to Make Zucchini Casserole Video
Here is our video and then recipe below! Enjoy!
More Zucchini Recipes
If you are like me and always looking for more delicious ways to serve zucchini here are a few of our favorites if you have a moment to take a look!
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Stuffing Zucchini Casserole
- 4-5 zucchini, with skin, medium, sliced
- 1-2 tblsp olive oil
- 1 large onion, chopped
- ¾ cup carrot, shredded or grated
- 1 box stuffing mix (1 ¼ cup)
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- ½ cup sour cream
- 1-2 cups cheese, shredded
- ½ cup butter
- 1 can Crispy fried onions
- 1 box stuffing mix if you want more stuffing mix on top
- Preheat oven to 350 degrees.
- Boil sliced zucchini in salted water for 5 minutes or until tender. Drain and set aside.
- In a large mixing bowl dump 1 ¼ cups of stuffing mix or one whole box, the mushroom soup and sour cream. Mix well. Set aside.
- Heat oil in a large skillet, over medium to medium high heat, until a drop of water dances when flicked in the pan. Add carrots and onions. Stir periodically.
- Cook until tender, about 5 minutes, and transfer to the large mixing bowl with the stuffing mixture. Mix well.
- Lastly add drained zucchini and gently stir until combined.
- Pour mixture into a 13x9 ungreased pan or casserole dish.
- Top with crispy fried onions or extra stuffing mix if desired.
- Sprinkle shredded cheese on top.
- Bake for 30 minutes. Enjoy and please let me know what you think!
Add Extra Stuffing Layer
- Wipe out your skillet with paper towel and melt butter over medium heat.
- Add the remaining stuffing mix or the other box of stuffing mix and stir until totally coated in the butter.
- Pour the stuffing mixture on top of the casserole and distribute as evenly as possible. Then continue with the crispy onions and cheese before baking in the oven.
This post was originally published October 2018. It has been republished with new content and images.