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Zucchini-Stuffing Casserole

Time 1 hour
Yields Serves 6 to 8
Zucchini-Stuffing Casserole
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Dear SOS: Here is the zucchini casserole recipe that I think Liz Horvath was requesting (Culinary SOS, Aug. 15). I have brought it to many potluck dinners, and it’s always a big hit. As you can see, it was printed in the Times on March 23, 1978.

Sue Urfrig

Beverly Hills

Dear Sue: You were not the only one to write in with this recipe. We had lots of letters from readers, offering help. That’s why we call it SOS.

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1

Heat the oven to 350 degrees.

2

Cook the zucchini in boiling salted water until crisp-tender, about 10 minutes. Drain.

3

Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.

4

Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.

5

Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.