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–+ servings
Fresh and hearty homemade zucchini casserole
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5 from 1 vote

Zucchini Casserole

This Zucchini Casserole is sure to become you new favorite casserole! Veggies, creamy sauce and stuffing! What's not to love?
Prep Time20 minutes
Active Time30 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: zucchini casserole
Yield: 8
Calories: 404kcal
Author: Kate O'Brien

Materials

  • Homemade Buttery Stuffing
  • 6 ounces Dried Bread Cubes
  • 2 tablespoons Fresh Parsley
  • 1 teaspoon Fresh Thyme Leaves
  • 6 large Sage Leaves
  • 1/2 cup Butter melted
  • 3 tablespoons Dried Minced Onion
  • 1/2 teaspoon Celery Salt
  • 1 teaspoon Ground Pepper
  • 1/4 teaspoon Garlic Powder
  • Cream Sauce
  • 2 tablespoons Butter
  • 1/4 cup Flour
  • 1/2 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1 1/2 - 2 tablespoons Vegetable or Chicken Boullion Base
  • Ground Pepper to taste
  • 1 1/2 cups Sour Cream
  • Vegetables
  • 2 pounds Zucchini sliced
  • 1 1/2 cups Carrots shredded
  • 1 bunch Green Onions diced

Instructions

  • Homemade Buttery Stuffing
  • Mix dried bread cubes with fresh herbs in a large bowl. Pour butter over the herbs and bread cubes and stir to combine. Add the dried spices and mix well. *If using boxed stuffing mix, pour butter over stuffing mix and stir well. Set aside for later.
  • Creamy Sauce
  • In a heavy bottom pot, melt butter and whisk in flour. Cook for 5 minutes on medium-low. Slowly add the milk/cream whisking constantly until you have a smooth sauce. Add in the vegetable or chicken bouillon base and pepper, mixing well. Set aside. *If using canned cream soup you can skip this step.
  • Vegetables
  • Cut the zucchini into thin slices and add to a pot with 1 cup of water. Bring to a boil and cook for 3 minutes. Drain well. Grate the carrots and dice the green onions. Reserve for the next step.
  • Zucchini Casserole
  • In a large bowl, combine the vegetables, cream sauce (or cream soup) and sour cream – mixing well.
  • Place 1/2 of the stuffing mix in the bottom of a large casserole dish. Add the vegetable mix to the casserole dish and top with the remaining stuffing.
  • Bake at 350 degrees for 30 – 40 minuets, until golden. Serve hot!

Nutrition

Calories: 404kcal | Carbohydrates: 27g | Protein: 8g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 818mg | Potassium: 552mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2585IU | Vitamin C: 28mg | Calcium: 144mg | Iron: 2mg