Best 8 Stuffed Zucchini Casserole Recipes

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Prepare to embark on a culinary journey as we delve into the art of creating a delectable stuffed zucchini casserole. This dish, a symphony of flavors and textures, is a testament to the versatility of this humble vegetable. With endless variations and the freedom to customize it to your preferences, this casserole is sure to become a cherished recipe in your kitchen. Whether you prefer a hearty meat-filled filling or a vegetarian delight bursting with fresh vegetables, this guide will equip you with the knowledge and inspiration to craft a stuffed zucchini casserole that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

ZUCCHINI CASSEROLE WITH STUFFING



Zucchini Casserole With Stuffing image

Zucchini Casserole with stuffing features fresh garden zucchini and sautéed onion then topped with a cheesy stuffing mix and baked till golden. It's side dish heaven!

Provided by Holly

Categories     Main Course     Side Dish

Time 1h

Number Of Ingredients 11

6 cups zucchini (,¾" cubed)
¼ cup butter
½ cup onion diced
1 package stuffing mix (divided)
1 cup cheddar cheese shredded (divided)
½ cup parmesan cheese shredded
2 eggs
¾ cup milk
¾ cup water ((or less if needed))
3 Tablespoons butter (melted)
salt and pepper to taste

Steps:

  • Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
  • Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
  • In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
  • In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
  • Bake for approximately 25 minutes or until stuffing is lightly browned.

Nutrition Facts : Calories 220 kcal, Carbohydrate 5 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 312 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

STUFFING ZUCCHINI CASSEROLE



Stuffing Zucchini Casserole image

I've had this recipe for years.It's easy to make and very good! For a quick one dish meal,I add a can of tuna.Tuna is great in this recipe.

Provided by Cindy in PA.

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (8 ounce) box chicken Stove Top stuffing mix
1 can cream of chicken soup
1 (8 ounce) container sour cream
2 tablespoons butter
2 medium zucchini, chopped
1/4 cup onion, diced

Steps:

  • Fry chopped zucchini and onion in butter until tender.
  • In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter.
  • Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.

Nutrition Facts : Calories 485.5, Fat 24.8, SaturatedFat 13.2, Cholesterol 48.2, Sodium 1483.7, Carbohydrate 55.5, Fiber 3, Sugar 7.3, Protein 11.3

ZUCCHINI AND STUFFING CASSEROLE



Zucchini and Stuffing Casserole image

This dish is so easy yet so satisfying! The stuffing mix adds a nice crunch to it along with the right spices. Only 6 ingredients make up this delicious recipe! A great way to use up your zucchini crop.

Provided by Lynn366

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 6

5 cups zucchini, chopped
1 medium onion, chopped
3/4 cup melted butter
1 (6 ounce) box seasoned stuffing mix (Stove Top, etc.)
1 cup sour cream
1 (10 1/2 ounce) can cream of chicken soup

Steps:

  • Boil zucchini and onion for 5 minutes, drain.
  • In separate bowl, stir melted butter into stuffing mix.
  • Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
  • Mix sour cream and cream of chicken soup into drained zucchini and onions.
  • Poor zucchini mixture over first layer of stuffing mix.
  • Top with remaining stuffing.
  • Bake at 350 degrees for 30 minutes, uncovered.

STUFFED ZUCCHINI BOATS



Stuffed Zucchini Boats image

While any medium sized ripe zucchinis will do, use garden fresh ones if you have them. The tender sweet flesh of the zucchinis paired with the spiced meat and cool yogurt sauce will make you forget that this dish is less than 500 calories per serving!

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
4 zucchinis (about 2 1/2 pounds), halved lengthwise and seeds scooped out
Kosher salt and freshly ground pepper
1 onion, diced
2 teaspoons ground cumin
1 pound ground turkey
3 tablespoons tomato paste
1 cup low-sodium chicken broth
3 ounces feta cheese, crumbled
3/4 cup plain Greek yogurt
3 tablespoons fresh lemon juice
1/2 cup packed fresh dill, torn

Steps:

  • Preheat the oven to 400˚ F. Drizzle a rimmed baking sheet with 2 tablespoons olive oil. Season the zucchini halves with salt and pepper. Add to the baking sheet and turn to coat with the oil. Arrange the zucchini cut-side down in a single layer. Roast until crisp-tender, about 15 minutes.
  • Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion and cook until translucent, about 4 minutes. Stir in the cumin and 1/2 teaspoon each salt and pepper; cook 30 seconds. Add the turkey and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Stir in the tomato paste and chicken broth until combined. Cook until the broth is reduced to a thick sauce, 4 to 5 minutes.
  • Turn the zucchini boats cut-side up and fill with the turkey mixture, packing it in. Sprinkle with the cheese and roast until the zucchini is tender and the cheese is softened, about 10 minutes.
  • Meanwhile, stir together the yogurt and lemon juice; season with salt and pepper. Drizzle the zucchini boats with the yogurt mixture and top with the dill.

Nutrition Facts : Calories 450, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 110 milligrams, Sodium 864 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 33 grams, Sugar 12 grams

STUFFED ZUCCHINI CASSEROLE



Stuffed Zucchini Casserole image

A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.

Provided by BUCHKO

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 8

Number Of Ingredients 9

4 medium zucchini
1 pound ground beef
1 pound Italian sausage
1 small onion, chopped
½ cup dried bread crumbs
1 egg, beaten
1 (28 ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
1 cup water

Steps:

  • Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
  • Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
  • In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g

ZUCCHINI AND STUFFING CASSEROLE



Zucchini and Stuffing Casserole image

Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole.

Provided by Diana Rattray

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 7

4 medium zucchini , cut into 1/2-inch round slices
2 carrots, peeled and shredded
6 tablespoons butter , divided
1/2 cup chopped onion
2 1/2 cups herb-seasoned stuffing cubes, divided
1 (10 3/4-ounce) can cream of chicken soup
1/2 cup sour cream​

Steps:

  • Gather the ingredients.
  • Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
  • Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
  • Drain zucchini well and set aside.
  • In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
  • Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
  • Add zucchini and stir mixture gently until combined.
  • Spoon mixture into prepared 1 1/2-quart casserole.
  • In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
  • Sprinkle stuffing cubes evenly over top of casserole.
  • Bake for 25 to 35 minutes or until hot and bubbling.

Nutrition Facts : Calories 288 kcal, Carbohydrate 21 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 944 mg, Sugar 5 g, Fat 22 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g

ZUCCHINI STUFFING BAKE



Zucchini Stuffing Bake image

Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.

Provided by SALLY G

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h10m

Yield 12

Number Of Ingredients 8

2 pounds zucchini, sliced crosswise 1/3-inch thick
1 onion, diced
1 (10.75 ounce) can cream of chicken soup
8 ounces sour cream
salt and ground black pepper to taste
1 (6 ounce) package corn bread stuffing mix (such as Kraft® Stove Top®)
¼ cup butter, melted
1 cup grated Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
  • Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
  • Combine stuffing mix with butter in a small bowl; stir well.
  • Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 7.4 g, Sodium 545.8 mg, Sugar 2.8 g

STUFFED ZUCCHINI



Stuffed Zucchini image

An abundance of squash from my garden inspired me to make up this stuffed zucchini recipe, which is now a favorite. -Marjorie Roberts, West Chazy, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 large green pepper, chopped
1 jalapeno pepper, minced
1-1/4 cups soft bread crumbs
1 large egg, beaten
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce, divided
2 medium tomatoes, coarsely chopped
4 medium zucchini
2 cups shredded mozzarella cheese

Steps:

  • In a large bowl, combine first 11 ingredients and 1 can of the tomato sauce; mix well. Stir in tomatoes. Halve zucchini lengthwise; scoop out seeds. Fill with meat mixture; place in two 13x9-in. baking dishes. Spoon remaining tomato sauce over each. , Bake, uncovered, at 375° until the zucchini is tender, about 45 minutes. Sprinkle with cheese during the last few minutes of baking.

Nutrition Facts : Calories 294 calories, Fat 15g fat (7g saturated fat), Cholesterol 98mg cholesterol, Sodium 831mg sodium, Carbohydrate 14g carbohydrate (6g sugars, Fiber 3g fiber), Protein 27g protein.

Tips:

  • Choose the right zucchini: Look for firm, medium-sized zucchini with smooth skin. Avoid zucchini that is too large, as it may be tough and seedy.
  • Prepare the zucchini properly: Wash the zucchini thoroughly and cut it into 1/2-inch thick slices. Use a spoon to scoop out the center of each zucchini slice, leaving a 1/4-inch thick shell.
  • Use a variety of fillings: The possibilities are endless when it comes to fillings for stuffed zucchini. Some popular options include ground beef, sausage, rice, vegetables, and cheese.
  • Season the filling well: Don't be afraid to add plenty of herbs and spices to the filling. This will help to give it flavor and depth.
  • Cook the stuffed zucchini until it is tender: The stuffed zucchini should be cooked until the zucchini is tender and the filling is cooked through. This will typically take about 30 minutes in a 375°F oven.
  • Serve the stuffed zucchini with your favorite toppings: Some popular toppings for stuffed zucchini include grated cheese, sour cream, salsa, and guacamole.

Conclusion:

Stuffed zucchini is a delicious and versatile dish that can be enjoyed for lunch or dinner. It is also a great way to use up leftover vegetables. With so many different variations, there is sure to be a stuffed zucchini recipe that everyone will enjoy.

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