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Zucchini Casserole

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“This is a rich and creamy casserole. We serve it every Christmas eve as it is a great side with beef, ham, or turkey. Real comfort food and good year round. I don't know where this recipe originated but I got it from my mother more than 25 years ago. One important tip is to drain the zucchini well otherwise your casserole will be too watery.”

Ingredients Nutrition

  • 2 lbs zucchini, sliced in rounds
  • 1 small onion, chopped
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 pint sour cream (low fat works well)
  • 12 lb butter (this can be reduced if desired to 1/4 lb) or 12 lb margarine (this can be reduced if desired to 1/4 lb)
  • 8 ounces pepperidge farm seasoned stuffing mix


  1. - steam sliced zucchini on stop top until tender; then drain well in colander.
  2. - melt margarine and then add stuffing mix; fluff with fork and set aside,
  3. - combine soup, sour cream, and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini.
  4. - spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half stuffing mixture; another layer of zucchini and then top with remaining stuffing. Alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing.
  5. - bake 350 degrees for approximately 35 minutes or until bubbly.

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