Name: How To Make Easy Zucchini Casserole With Stuffing Mix
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
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

Jump to Recipe

This delicious zucchini casserole is a simple recipe bursting with savory flavors and made with just a handful of ingredients.

Small white plate with a scoop of baked zucchini with carrots, onions, soup, sour cream, and seasonings. There is a large white rectangular baking dish with the same zucchini mixture in it in the background. Items are on a white marbled surface.

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!

There is a group of bowls and fresh vegetables. A large white bowl with small pieces of dried bread. A medium white bowl with a creamy yellow sauce in it. There are two small white bowls. One has melted butter in it, the other has shredded white cheese in it. There is a small clear glass bowl with a white creamy sauce in it. There are two very small clear bowls. One has ground black pepper in it, the other has garlic powder in it. There is a whole yellow onion, two large orange carrots and three dark green cylindrical vegetables. All the items are on a white marbled surface.

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.

There is a large white rectangular baking dish with a golden brown breadcrumb mixture covering the top of it. There is a silver spoon resting in the casserole. Dish is on a white marbled surface.

Step-by-Step Instructions

There is a gray cutting board with a kitchen tool that has a rough metal surface with holes used to cut food into small pieces. There are pieces on orange carrot on the cutting board as well as part of a whole carrot. Gray cutting board is on a white marbled surface.

There is a large clear glass measuring bowl with cut up pieces of green zucchini. There is a smaller clear glass measuring cup with grated carrots in it. There is a small metal measuring cup with finely diced white onion in it. Items are on a white marbled surface.

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.

There is a large white bowl with pieces of seasoned dry bread. There is a medium size white bowl next to the large bowl with shredded white cheese in it. Bowls are on a white marbled surface.

There is a large white bowl with dried seasoned bread pieces and shredded white cheese mixed together. Bowl is on a white marbled surface.

Prepare Topping

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

A large white bowl with small pieces of dried bread mixed with melted butter. There is a gray rubber spatula resting in the bowl. There is a medium white bowl with a creamy yellow sauce in it. There are two small white bowls. One is empty, the other has a white creamy sauce in it. There is a small clear glass bowl with a white creamy sauce in it. There are two very small clear bowls. One has ground black pepper in it, the other has garlic powder in it. There is a clear glass measuring cup with grated carrots in it and a metal measuring cup with finely chopped white onion in it. There is a gray rubber spatula. All items are on a white marbled surface.

Large white bowl with dried bread pieces, melted butter and dried seasonings, sour cream, and soup mixed together in it. There is a gray rubber spatula resting in the bowl. There is a metal measuring cup with finely chopped onions in it and a clear glass measuring cup with grated carrots in it in the background. Items are on a white marbled surface.

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.

Large white bowl with dried bread pieces, melted butter and dried seasonings, sour cream, soup, grated carrots, and finely chopped onions mixed together in it. There is a gray rubber spatula resting in the bowl. Bowl is on a white marbled surface.

Large white bowl with dried bread pieces, melted butter, pieces of zucchini, dried seasonings, sour cream, soup, grated carrots, and finely chopped onions mixed together in it. There is a gray rubber spatula resting in the bowl. Bowl is on a white marbled surface.

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

Large rectangular baking dish with dried bread pieces, melted butter, pieces of zucchini, dried seasonings, sour cream, soup, grated carrots, and finely chopped onions mixed together in it. There is a white bowl in the background with dried pieces of bread and white shredded cheese in it and a silver spoon resting in the bowl. Dishes are on a white marbled surface.

There is a large white rectangular baking dish with a breadcrumb mixture covering the top of it. There is an empty white bowl in the background. Items are on a white marbled surface.

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.

There is a large white rectangular baking dish with a golden brown breadcrumb mixture covering the top of it. Dish is on a white marbled surface.

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.

Small white plate with a scoop of baked zucchini with carrots, onions, soup, sour cream, and seasonings. Plate is on a white marbled surface.

What to Serve with Zucchini Casserole

Pair this flavorful dish with:

Grilled or Baked Chicken or a Chicken Sandwich
Steak Burgers
Smothered Pork Chops from South In Your Mouth
Fish – Grouper Piccata or Air Fryer Fish
Crusty Bread

Yield: 6 servings

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!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

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.

Easy Zucchini Casserole With Stuffing Mix

What You’ll Love

Ingredient Notes