This delicious zucchini casserole is a simple recipe bursting with savory flavors and made with just a handful of ingredients.
It’s an easy casserole recipe that combines fresh zucchini, carrots, onion, and stuffing mix to create a flavorful side dish that the entire family will love!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6 to 8
- Prep Level: Beginner +
What You’ll Love
- Quick and Easy – It’s made with simple ingredients and comes together fast.
- Veggie Comfort Food – It’s a creamy hearty dish loaded with vegetables.
- Customizable – One of the best things about this recipe is the variety of ingredients that can be added to it or substituted: cheese, condensed soup, adding protein.
Whether you’re looking for a new recipe for your Thanksgiving table or an easy dinner for those busy weeknights, this delicious casserole is it!

Ingredient Notes
- Fresh zucchini: Zucchini, a summer squash, is primarily available May through September. However, it usually can be found at a local grocery store year round.
- Carrots: Carrots add great texture and flavor. Adding chopped red bell pepper adds a wonder flavor and a burst of color to this casserole.
- Onion: Whatever onion you have on hand will work. Red onion, yellow, or sweet all will taste great.
- Pre-seasoned stuffing: Stove Top stuffing mix is very convenient and the entire box is used in this easy recipe. Classic seasoned stuffing like Pepperidge Farm can be substituted especially if you are planning a big meal and doubling the recipe!
- Cream of chicken soup: Cream of mushroom soup is a favorite way to make this casserole a more vegan friendly dish.
- Sour Cream – If can substitute regular sour cream for light sour cream or plain Greek yogurt.
- Parmesan cheese: (optional) I love to mix in just a little bit of shredded Parmesan cheese to the topping. You can use your favorite shredded cheese.

Step-by-Step Instructions


1
Prep The Vegetables
- Rinse, peel, and grate carrots. Rinse, pat dry, and chop zucchini. Finely chop onion.
- Place chopped zucchini in a glass 4-cup measuring dish or a large bowl and cook in the microwave until it is slightly softened, but not fully cooked. Drain water and set aside.
- Cooking option – Heat a large skillet over medium heat on the stove top. Add a tablespoon of olive oil. Once the oil is hot, add the chopped zucchini. Sauté for a few minutes or until the zucchini is soft but not fully cooked.


2
Prepare Topping
- In a medium bowl, mix together part of the stuffing mix and Parmesan cheese. Set aside.


3
Make Zucchini Mixture
- In a small bowl, melt butter in the microwave.
- In a large bowl combine the remaining stuffing mix and melted butter. Toss together until stuffing is coated.
- Combine soup, sour cream, ground black pepper, and garlic powder to the bowl. Stir throughly.


- Add the grated carrots and onion. Blend well. Add the chopped zucchini and mix throughly.


- Spoon the zucchini stuffing mixture into the prepared baking dish.
- Sprinkle the cup of stuffing mix and Parmesan cheese mixture over the casserole. Cover with foil and place in a preheated oven.

4
Bake
- Bake for 20 minutes.
- Remove foil and bake until top is golden brown.
See the recipe card below for complete measurements and bake time.

Laura Belle’s Tips
- Drain the zucchini and let sit for 5 to 10 minutes, then pat dry. This prevents a watery casserole.
- Grating the carrots helps them cook evenly. However, if you don’t have a grater, you can use a vegetable peeler and roughly chop.
- Finely dice the onion for best results. The onion pieces may not throughly cook if they are too big.
- After you remove the foil from the casserole, keep an eye on it. It may not need a full 20 minutes to finish baking.
Storing
Cool completely before storing to prevent condensation and sogginess. Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the fridge for up to 4 days.
Reheating
For best results, reheat in the oven at 350°F uncovered for 20-25 minutes or until warmed through.

Make it a Main Dish
- A great way to make this casserole a one dish meal is by adding a couple of cups of rotisserie chicken or cooked ground beef to the zucchini mixture before baking it.
- Adding leftover turkey to the casserole is a delicious way to make it a main dish for the whole family to enjoy during the holidays.
Zucchini vs Yellow Squash
So, here’s the thing, all zucchini are squash, but not all squash are zucchini. The two are often interchangeable.
The term “squash” refers to a plant species within the gourd family. There are winter squash and summer squash. Zucchini is considered a summer squash.


What to Serve with Zucchini Casserole
Pair this flavorful dish with:
- Grilled or Baked Chicken or a Chicken Sandwich
- Smothered Pork Chops from South In Your Mouth
- Fish – Grouper Piccata or Air Fryer Fish
- Crusty Bread
How To Make Easy Zucchini Casserole With Stuffing Mix
This delicious zucchini casserole is a simple recipe bursting with savory flavors and made with just a handful of ingredients.
It's an easy casserole recipe that combines fresh zucchini, carrots, onion, and stuffing mix to create a flavorful side dish that the entire family will love!
Ingredients
- 4 Cups zucchini – diced (approximately 3 medium size)
- 1 Cup carrots – grated or finely chopped (approximately 2 medium size)
- 1/2 Cup onion – finely chopped
- 1 Box Stove Top stuffing mix – (divided – 1 cup for topping, remainder for zucchini mixture)
- 1/3 Cup unsalted butter – melted (approximately 6 tablespoons)
- 1 Can cream of chicken soup – 10.5 ounces (undiluted)
- 1/2 Cup sour cream
- 1/4 Teaspoon ground black pepper
- 1/4 Teaspoon garlic powder
- 1/2 Cup shredded Parmesan cheese
- Non-stick cooking spray
Instructions
- Preheat oven to 375 degrees
- Grease casserole dish with non-stick cooking spray
- Rinse, pat dry, and chop zucchini.
- Place chopped zucchini in a glass 4-cup measuring dish or a large bowl and add about 1/4 cup of water.
- Cover loosely and steam the zucchini in the microwave until it is slightly softened, but not fully cooked. About 4 minutes.
- Drain water and set aside. (see FAQ’s)
- While the zucchini is cooking, rinse, peel, and grate the carrots.
- Finely dice the onion. (see Recipe Tips)
- Prepare the topping – In a medium bowl, mix together 1 cup of the stuffing mix and Parmesan cheese. Set aside.
- In a small bowl, melt butter in the microwave.
- In a large bowl combine the remaining stuffing mixture and melted butter. Toss together until stuffing is coated.
- Combine soup, sour cream, ground black pepper, and garlic powder to the stuffing. Stir throughly.
- Add the grated carrots and onion. Blend well.
- Add the diced zucchini and mix throughly.
- Spoon the zucchini stuffing mixture into the prepared baking dish spreading evenly.
- Sprinkle the cup of stuffing mix and Parmesan cheese mixture over the casserole.
- Cover the baking dish with foil and bake for 20 minutes.
- Remove foil and bake for an additional 20 minutes or until the mixture is bubbling around the edges and the the crunchy topping is golden brown.
- Total cooking time: 40-50 minutes depending on your oven. (see Recipe Tips)
Notes
Equipment And Helpful Tools
Large casserole dish
Cutting board
Large kitchen knife
Vegetable peeler
Vegetable grater
Strainer
Large bowl
Medium bowl
Small bowl
Rubber spatula
Measuring cups
Measuring spoons
Aluminum foil
Oven mitts
Recipe Tips
- Grating the carrots helps them cook evenly. However, if you don't have a grater, you can use a vegetable peeler. Once the carrots are peeled, give the peels a few chops with a large knife to make the pieces a little smaller.
- Finely dice the onion for best results. The onion pieces may not throughly cook if they are too big.
- All ovens vary in temperature. After you remove the foil from the casserole, keep an eye on it. It may not need a full 20 minutes to finish baking.








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