Zucchini Casserole II Recipe

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Zucchini Casserole II
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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion and carrots.
  3. In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.
  4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 265.95 Kcal (1113 kJ)
Calories from fat 178.4 Kcal
% Daily Value*
Total Fat 19.82g 30%
Cholesterol 13.42mg 4%
Sodium 104.86mg 4%
Potassium 1280.89mg 27%
Total Carbs 15.64g 5%
Sugars 2.23g 9%
Dietary Fiber 3.63g 15%
Protein 9.35g 19%
Vitamin C 84mg 140%
Vitamin A 0.4mg 13%
Iron 2.4mg 13%
Calcium 119.7mg 12%
Amount Per 100 g
Calories 75.7 Kcal (317 kJ)
Calories from fat 50.78 Kcal
% Daily Value*
Total Fat 5.64g 30%
Cholesterol 3.82mg 4%
Sodium 29.85mg 4%
Potassium 364.61mg 27%
Total Carbs 4.45g 5%
Sugars 0.63g 9%
Dietary Fiber 1.03g 15%
Protein 2.66g 19%
Vitamin C 23.9mg 140%
Vitamin A 0.1mg 13%
Iron 0.7mg 13%
Calcium 34.1mg 12%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
  • 7

Good Points

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

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