Cheesy Zucchini Casserole with Savory Stuffing Mix

This old-fashioned Zucchini Casserole with Stuffing Mix is a creamy, crunchy classic side dish that’s simple to prepare and full of comforting flavor. It works equally well as a summer dish when zucchini is abundant or as a warm, vegetable-packed side for holiday meals.

Close up pieces of lightly browned stuffing, shredded carrots and slices of zucchini on a white plate in front of full casserole dish

Zucchini with Stuffing Casserole

This casserole layers tender zucchini, onions and carrots in a creamy sour cream and condensed soup mixture, topped with buttery stuffing mix for a golden, crunchy finish. It’s a versatile, reliable recipe for potlucks, family dinners, and holiday tables.

Serve it warm as a side or enjoy a smaller portion for a light summer supper. Leftovers keep well and reheat nicely the next day.

Why this recipe works

Uses extra zucchini from the garden or market in a flavorful way
Combines creamy filling with a crisp, buttery stuffing topping
Simple preparation and reliable bake time make it easy to plan
Leftovers reheat well for 1–2 days
Easy to adapt—sprinkle Parmesan on top or fold in cooked chicken for a main-dish version

Overhead view of golden brown stuffing on top of baked zucchini casserole in a 9x13 glass dish on a red napkin

Ingredients

6 cups sliced zucchini (about 4–5 small zucchini)
1 cup chopped onion (white, yellow, or sweet)
1 cup shredded carrots (or matchstick carrots)
1 cup sour cream
10.5 oz can cream of chicken soup (or substitute cream of mushroom, celery, or onion)
6 oz box chicken-flavored stuffing mix
1/2 cup butter, softened or melted

Stove Top stuffing mix chicken flavored, onion, cream of chicken condensed soup, butter, sour cream, matchstix carrots and fresh zucchini are easy ingredients for a zucchini casserole

How to make this zucchini casserole

Preheat the oven to 350°F (175°C). Slice the zucchini and coarsely chop the onion. Shred the carrots if needed.

In a medium mixing bowl, combine the sour cream, cream of chicken soup and shredded carrots. Stir until smooth.

Shredded carrots, sour cream, condensed chicken soup in a white mixing bowl

Bring a pot of salted water to a boil. Add the sliced zucchini and chopped onion and blanch for 3–5 minutes until just tender. Drain thoroughly to remove excess water.

Sliced zucchini and chopped onions boiling in pot on the stove

Fold the drained zucchini and onions into the sour cream mixture. In a separate bowl, stir the stuffing mix with the softened or melted butter until evenly coated.

Chicken stuffing mix with melted butter stirred in in a mixing bowl

Grease a 9×13-inch casserole dish. Spread half of the stuffing mixture in the bottom of the dish. Spoon the creamy vegetable mixture over the stuffing, spreading gently to avoid displacing the base. Sprinkle the remaining stuffing mix evenly over the top.

Half of stuffing mixture sprinkled in the bottom of a glass baking dish on a white counter top

Bake for 25–30 minutes at 350°F, until the topping is golden brown and the casserole is heated through. Let rest a few minutes before serving.

Spoonful of easy stuffing zucchini casserole on a red napkin

Tips & tricks

Add 1 pound of cooked, chopped chicken to the sour cream mixture to turn this into a satisfying main dish.
Thin slices of zucchini blend better into the creamy filling and ensure even texture.
Pre-shredded carrots save prep time and maintain consistent texture.
Choose small, young zucchini for tender flesh and smaller seeds.
Double the vegetables and keep the cream and stuffing amounts the same to make a lighter, more vegetable-forward casserole.

Plate of zucchini stuffing casserole with a fork on red napkin in front of baking dish full

Nutritional estimate (per serving)

Calories: 203 kcal · Carbohydrates: 18 g · Protein: 4 g · Fat: 14 g · Sodium: 453 mg · Fiber: 2 g · Vitamin A: 2307 IU · Vitamin C: 13 mg

Recipe summary

Yield: about 12 servings. Prep time: 15 minutes. Cook time: 25 minutes. Total time: 40 minutes.

This simple, comforting zucchini casserole is an easy way to showcase summer squash while satisfying a crowd. It’s forgiving to substitutions and can be scaled up or down to fit your menu needs.