Zucchini Squash Casserole

5 / 5 (1 review) 1 Comment

Our garden has blessed us with lots of zucchini this year so I’ve been on the constant look out for new recipes to try. My mom passed this one down to me and I love it! I’ve made it several times, with and without chicken. Sometimes I change up the soup too and use Campbell’s nacho cheese instead. Casseroles are an easy to prepare comfort food, plus they help hide the veggies from the kids!

Zucchini Casserole Main

Kitchen Supply Glass Bake 'N Take 9 Inch x 13 Inch Dish With Snap On Cover

Kitchen Supply Glass Bake ‘N Take 9 Inch x 13 Inch Dish With Snap On Cover

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Zucchini Squash Casserole

5 / 5 (1 review)
Prep Time: 10-15 mins | Cook Time: 30 mins
Yield: 1 9x13 pan | Serves: 6-8


  • 3 cups zucchini, chopped, diced or shredded (I like mine de-seeded and shredded)
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 3 green onions, chopped
  • 1 cup carrots, shredded
  • 2 (6oz) boxes instant stuffing (any flavor)
  • 1 cube butter, melted
  • 1 cup grated cheese (I like to use the mexican blend)
  • 2 cups uncooked chicken, cubed (optional)


  1. In large mixing bowl, combine soup and sour cream.
  2. Mix in zucchini, carrots and onion and chicken.
  3. Add butter to stuffing mix.
  4. Spread 1/2 of the stuffing mix in the bottom of a 9x13 baking dish.
  5. Spoon zucchini mixture evenly on top.
  6. Spread the other 1/2 of stuffing mix on top.
  7. Layer with cheese.
  8. Cover with foil and bake at 350 degrees for 30 minutes or until chicken is cooked all the way through and cheese is bubbly on top.
  9. Serve warm.
  10. (Mine looks a tiny bit different in the picture above because I tried cooking the stuffing per the box directions and then spreading it, but I decided I like it better the original way per the recipe instructions :)
Ingredients: Zucchini
Meal Type: Main Dish
Categories: Casserole

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