Summer Zucchini Casserole Recipe

This was good! I sauted the zucchini and onion in olive oil instead of boiling, due to personal preference. We'll make this again.

I made this recipe with a few changes...instead of boiling the onion and zucchini, I sauted them in a frying pan until slightly tender (in butter). I also added two small yellow squash. Then added the sour cream and soup to the frying pan and gently combined. A layer of seasoned bread crumbs lines the baking pan, followed by the zucchini mixture and topped with the remaining bread crumbs. I like this method because it cooks out some of the liquid and produces a more dense casserole. Very tasty!!

I had three zucchini,one white onion, and one can of cream of celery soup on hand. I only had 1/2 cup sour cream - so I had to bring it to one cup with mayo. I also added 1 cup shredded cooked chicken - as other reviewers suggested. Also - as another reviewer suggested - I sautéed the zucchini and onion with some dill in a dry sauce pan - so no draining needed! I will make this again and again - I used the broiler the last 2 minutes to crisp up the topping. Thanks so much for the casserole idea - this is great for summer or winter!!!!

This was great! I had frozen zucchini, squash, and eggplant weeks before after having too much and was looking for a way to use it. I too sautéed the mixture in olive oil and garlic instead of boiling then stirred in a can of cream of chicken soup. I left out the sour cream simply because I forgot but it was plenty moist. Everyone loved it including our kids!

Very tasty!! I added 2 chicken breasts in bite size pieces, and cooked them in olive oil until cooked. Then I cooked the zucchini just until it was barely tender. (I don't like mushy zucchini). I used 1/4 cup of butter (1/2 stick). This kept it not too soggy....I also used light sour cream, and cream of celery soup because I didn't have the cream of chicken. This is a salty dish--my husband loved it...but next time I think I will use a low sodium soup.

I used a zucchini, Mexican squash and yellow squash. I sautéed the squash with onions, garlic and oregano. I added 1 can of canned chicken. I used Italian bread crumbs and sprinkled shredded Parmesan cheese on top of the soup mixture and again on top of the bread crumbs. Super good. Will make again

Absolutely love this! I use one bag of sage and onion bread cubes like Mom uses for thanksgiving with 2 sticks of butter. Put half of the bag in a bowl with one stick of melted butter. Put on bottom of 9x13 glass pan. Make the zuchhini mixture. Put the rest of the cubes in the bowl with another stick of butter. Put on top. Bake at 350 for an hour. or less if needed.

Yes, I made it vegan. Replacing with vegan substitutes, as follows: butter by earth balance, sour cream by Tufutti, cream of mushroom soup by Campbell's, and cornbread stuffing by StoveTop. Delicious!

I added 1 lb. cut up chicken breast, water chestnuts & spring onions. I sauteed the zucchini & onion in olive oil a few minutes. I cut the carrot in small chunks - should have microwaved a few minutes as they were not quite tender.

I really liked this and will make again! i used both zucchini (1 lb) and 1 lb yellow summer squash manly for color and I love both equally. I sauted the squash, carrots, onions (and I added 1 c celery). After stirring in the soup and sour cream with the veggies, I stirred the stuffing/crumbs right in with the veggie/soup mix (I used Pepperidge Farms - fine crumbs). I did this for easy factor. It was goey and I skipped adding butter to the stuffing. I used closer to 16oz vs. 6oz the recipe called for...since Pepperidge Farms crumbs are so fine. Devoured. What a delicious idea for veggies AND a filling dinner - all at the same time. Thanks Highroad.

I really liked this and will make again! i used both zucchini (1 lb) and 1 lb yellow summer squash manly for color and I love both equally. I sauted the squash, carrots, onions (and I added 1 c celery). After stirring in the soup and sour cream with the veggies, I stirred the stuffing/crumbs right in with the veggie/soup mix (I used Pepperidge Farms - fine crumbs). I did this for easy factor. It was goey and I skipped adding butter to the stuffing. I used closer to 16oz vs. 6oz the recipe called for...since Pepperidge Farms crumbs are so fine. Devoured. What a delicious idea for veggies AND a filling dinner - all at the same time. Thanks Highroad.

Sounds great and very familiar to a recipe from the back of a bag of frozen cubed, turnips, I believe. I've been looking all over for this recipe! Thank you.

Couldn’t believe it was ready so quickly.

We love it

We make this every summer...SO good.

I grow my own zucchini and have tried many different recipes using squash & zucchini over the years. This is one that ive made repeatedly. It has been a hit and by far the family favorite. Thank you Judy B for sharing it.

Yummy...I also sauteed the zucchini and onion.

I love eating casseroles..and I only changed the carrots bc I didn’t have any to frozen corn..everything else I did what was on the recipe

This was great - a new family favorite. The "picky eater" had to have more stuffing with his and I left the onion out, but it turned out fabulous! Thank you!

Perfect! I have yet to meet someone who doesn’t like this casserole. I often make this on a weekend morning for breakfast, and serve with fried eggs on top. Anytime time of the day is a good time to eat this!