Summer Zucchini Casserole

Health score
14%
Summer Zucchini Casserole
55 min.
4
605kcal

Suggestions


Looking for the perfect summer dish that brings together fresh flavors and satisfying textures? Look no further than this delectable Summer Zucchini Casserole! Whether you’re hosting a backyard barbecue, attending a potluck, or simply craving a comforting night in, this casserole is sure to impress. With its harmonious blend of vibrant zucchini, rich cream of chicken soup, and flavorful stuffing mix, it captures the essence of summer produce and transforms it into a delightful dish that everyone will love.

This casserole not only celebrates the bounty of zucchini but also adds a touch of sweetness with grated carrots and a creamy texture from sour cream. The dry bread stuffing mix forms a crunchy topping that contrasts beautifully with the tender vegetables, creating a delicious bite every time. Plus, with just a little prep and 30 minutes in the oven, you can serve a dish that’s both hearty and healthy. It’s an ideal choice for vegetarians and a great way to sneak some greens onto the plate!

So grab some fresh zucchini and get ready to elevate your side dish game! Let this Summer Zucchini Casserole become a staple at your summer gatherings, and watch as it quickly becomes a beloved favorite among friends and family alike!

Ingredients

  • cup carrots grated
  • 10.8 ounce cream of chicken soup canned
  • 0.3 cup onion chopped
  • cup cup heavy whipping cream sour
  • ounce chicken-flavored bread stuffing mix dry
  • stick butter unsalted melted
  • pounds zucchini sliced

Equipment

  • bowl
  • oven
  • baking pan

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
  3. In a separate medium bowl, combine the butter and stuffing mix.
  4. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
  5. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition Facts

Calories605kcal
Protein7.3%
Fat59.3%
Carbs33.4%

Properties

Glycemic Index
32.96
Glycemic Load
4.29
Inflammation Score
-10
Nutrition Score
24.694347640742%

Flavonoids

Luteolin
0.04mg
Isorhamnetin
0.5mg
Kaempferol
0.14mg
Myricetin
0.02mg
Quercetin
3.59mg

Nutrients percent of daily need

Calories:604.79kcal
30.24%
Fat:40.72g
62.65%
Saturated Fat:22.18g
138.6%
Carbohydrates:51.59g
17.2%
Net Carbohydrates:46.9g
17.05%
Sugar:13.52g
15.02%
Cholesterol:101.18mg
33.73%
Sodium:1193.87mg
51.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.29g
22.57%
Vitamin A:7003.42IU
140.07%
Vitamin C:43.82mg
53.11%
Manganese:0.77mg
38.6%
Selenium:24.8µg
35.44%
Folate:139.67µg
34.92%
Vitamin B2:0.55mg
32.21%
Vitamin B1:0.4mg
26.94%
Potassium:929.54mg
26.56%
Vitamin B6:0.51mg
25.74%
Phosphorus:234.34mg
23.43%
Vitamin B3:4.16mg
20.82%
Vitamin K:20.45µg
19.47%
Iron:3.43mg
19.05%
Fiber:4.69g
18.78%
Magnesium:72.04mg
18.01%
Copper:0.35mg
17.61%
Calcium:165.92mg
16.59%
Vitamin E:1.93mg
12.88%
Vitamin B5:1.1mg
11.02%
Zinc:1.65mg
11.01%
Vitamin B12:0.18µg
2.95%
Vitamin D:0.42µg
2.83%
Source:Allrecipes