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 butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of 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 205.7 Kcal (861 kJ)
Calories from fat 134.44 Kcal
% Daily Value*
Total Fat 14.94g 23%
Cholesterol 40.6mg 14%
Sodium 113.01mg 5%
Potassium 955.64mg 20%
Total Carbs 12.78g 4%
Sugars 1.48g 6%
Dietary Fiber 2.6g 10%
Protein 7.3g 15%
Vitamin C 62.3mg 104%
Vitamin A 0.3mg 10%
Iron 1.9mg 11%
Calcium 92.6mg 9%
Amount Per 100 g
Calories 81.15 Kcal (340 kJ)
Calories from fat 53.04 Kcal
% Daily Value*
Total Fat 5.89g 23%
Cholesterol 16.02mg 14%
Sodium 44.59mg 5%
Potassium 377.01mg 20%
Total Carbs 5.04g 4%
Sugars 0.59g 6%
Dietary Fiber 1.02g 10%
Protein 2.88g 15%
Vitamin C 24.6mg 104%
Vitamin A 0.1mg 10%
Iron 0.8mg 11%
Calcium 36.6mg 9%

* 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

  • 4.8
  • 6

Good Points

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

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