Zucchini and Stuffing Casserole Recipe

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Zucchini and Stuffing Casserole
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 233.99 Kcal (980 kJ)
Calories from fat 185.52 Kcal
% Daily Value*
Total Fat 20.61g 32%
Cholesterol 56.1mg 19%
Sodium 53.82mg 2%
Potassium 767.43mg 16%
Total Carbs 8.36g 3%
Sugars 0.59g 2%
Dietary Fiber 1.79g 7%
Protein 6.04g 12%
Vitamin C 51.5mg 86%
Vitamin A 0.2mg 7%
Iron 1.7mg 9%
Calcium 84mg 8%
Amount Per 100 g
Calories 106.97 Kcal (448 kJ)
Calories from fat 84.81 Kcal
% Daily Value*
Total Fat 9.42g 32%
Cholesterol 25.65mg 19%
Sodium 24.6mg 2%
Potassium 350.84mg 16%
Total Carbs 3.82g 3%
Sugars 0.27g 2%
Dietary Fiber 0.82g 7%
Protein 2.76g 12%
Vitamin C 23.6mg 86%
Vitamin A 0.1mg 7%
Iron 0.8mg 9%
Calcium 38.4mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • sugar free

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