Zucchini Vegetable Casserole

Enjoy a healthy and delicious dinner with this Zucchini Vegetable Casserole recipe! Packed with fresh zucchini, colorful carrots, onion and savory herb stuffing, this easy-to-make casserole is a delicious dish the whole family will love. Perfect for weeknight dinners, potlucks, a side dish or as a vegetarian main course. This is a family favorite my mom has been making for as long as I can remember. My kids and my grandchildren love it, as well-Enjoy!!

We are so glad you are here. You will find many delicious family friendly recipes on our recipe blog. Thank you for browsing and have a great day cooking! Here are a few links to recipes we think you will enjoy: Easy Alfredo, Broccoli Bacon Salad, Cranberry Fruit Salad, Hasselback Bottoms, Creamy Cajun Pasta, Chipotle Pasta Salad, Italian Pasta Salad, Mini Lemon Cheesecakes and The Best Raspberry Salad.

Helpful Items For This Recipe:

Salad Shooter-I love this for easy shredding!

Wire Mesh Strainer-I love this strainer-it goes over my sink and I can let the veggies sit and drain. I can press some of the water out while they rest in the strainer. It works well.

Ingredients Needed For Zucchini Vegetable Casserole:

• 6 cups zucchini, grated
• 1/2 cup onion, chopped small
• 2 cups carrots, grated
• 1 10.5 ounce can cream of mushroom soup, NOT DILUTED
• 1 cup sour cream
• 1 6 ounce box Stove Top Stuffing (I use chicken flavor-but you can use an herb flavored)
• 5 tbsp butter, melted

Instructions For Zucchini Vegetable Casserole:

1. Add grated zucchini, grated carrots and chopped onion to a stock pot. Stir and cover with a lid. Turn the heat to medium.
2. Steam the vegetable mixture-when you hear the vegetables heat up, set a timer for five minutes. 
3. Stir the vegetables often enough so they will not burn on the bottom. Adjust heat if needed. 
4. After steaming the vegetables for five minutes, remove from the heat and drain with a wire mesh strainer. Drain very well. 
5. Place vegetables back into the stock pot and add the mushroom soup-not diluted and the sour cream. Stir well.
6. Place this vegetable mixture into the bottom of a 9 x 13 baking dish and smooth out. 
7. In a sauce pan, melt the butter. Add the Stove Top Stuffing to the melted butter and stir to combine. 
8. Evenly distribute the stuffing and butter mixture over the top of the vegetables. 
9. Bake in a 350° oven for 30-35 minutes, uncovered. 
10. Bake until hot and bubbly and stuffing is browned to you preference. Enjoy as a side dish or as a main course.
11. NOTE: This can be made a day ahead. Just remove from the refrigerator for about 15 minutes and bake to hot and bubbly.

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Zucchini Vegetable Casserole

A delicious casserole recipe that is easy to make and filled with garden vegetables. A great way to use garden zucchini.

Course Dinner, Side Dish

Cuisine American

Keyword comfort food, Garden Casseroles, Vegetable Casseroles, Zucchini Recipes

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 6

Author Sweeter With Sugar

Ingredients

• 6 cups zucchini grated
• 1/2 cup onion chopped small
• 2 cups carrots grated
• 1 10.5 ounce can cream of mushroom soup NOT DILUTED
• 1 cup sour cream
• 1 6 ounce box Stove Top Stuffing (I use chicken flavor-but you can use an herb flavored)
• 5 tbsp butter melted

Instructions

1. Add grated zucchini, grated carrots and chopped onion to a stock pot. Stir and cover with a lid. Turn the heat to medium.

2. Steam the vegetable mixture-when you hear the vegetables heat up, set a timer for five minutes.

3. Stir the vegetables often enough so they will not burn on the bottom. Adjust heat if needed.

4. After steaming the vegetables for five minutes, remove from the heat and drain with a wire mesh strainer. Drain very well.

5. Place vegetables back into the stock pot and add the mushroom soup-not diluted and the sour cream. Stir well.

6. Place this vegetable mixture into the bottom of a 9 x 13 baking dish and smooth out.

7. In a sauce pan, melt the butter. Add the Stove Top Stuffing to the melted butter and stir to combine.

8. Evenly distribute the stuffing and butter mixture over the top of the vegetables.

9. Bake in a 350° oven for 30-35 minutes, uncovered.

10. Bake until hot and bubbly and stuffing is browned to you preference. Enjoy as a side dish or as a main course.

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