Zucchini Casserole

zucchini casserole

Here’s another absolutely delicious zucchini recipe for you.  I posted 2 different recipes.  The first is the recipe I made.  Oh so delicious!  The second recipe is the Weight Watchers version if you don’t want as many calories but you still want to try this dish.  Go for it.  Seriously!  It’s amazing!

I found the Weight Watchers version all over Pinterest.  It looked so good I wanted to make it, except I substituted some of the ingredients.  I probably should have made the Weight Watchers version since I ate so much of this!

zucchini casserole

Zucchini Casserole


  • 2 Tbsp. butter
  • 4 medium zucchini, sliced
  • 1/2 cup sweet onion, chopped
  • 1 can cream of mushroom soup
  • 1 cup sour cream
  • 1 cup mozzarella cheese
  • 1/2 cup Italian Bread Crumbs


  1. Preheat oven to 350 degrees
  2. In a large saute pan, add 2 Tbsp. butter and melt. Add the sliced zucchini and chopped onion. Saute for about 3 minutes. Stir. Cover and cook for an additional 5-7 minutes.
  3. In a casserole dish, mix the sour cream, cream of mushroom soup and 1/2 cup of cheese.
  4. Slowly stir in the zucchini and onions.
  5. Sprinkle the remaining 1/2 cup of cheese on top and then bread crumbs.
  6. Bake for 30 minutes

Here’s the recipe for the Weight Watchers version.

Zucchini Casserole - Weight Watchers


  • 3 ½ tablespoons light butter, divided
  • 4 medium zucchini, sliced into 1/4” slices
  • ½ cup diced onion
  • ½ cup shredded carrots (optional)
  • 10.75 oz can of 98% fat free Cream of Mushroom Soup
  • ½ cup fat free plain Greek yogurt
  • 2 cups Pepperidge Farm Herb Seasoned Stuffing Mix, divided


  1. Preheat the oven to 350.
  2. In a large saute pan or skillet, bring 2 tablespoons of butter over medium heat until melted. Add the onion, zucchini, and carrots and saute for 3-4 minutes. Cover the pan and cook for an additional 5-6 minutes until the zucchini and summer squash are tender.
  3. Remove the squash mixture from heat and stir in the cream of mushroom soup, yogurt, and 1 ¼ cups of the stuffing until well combined. Transfer the mixture to a 2 QT casserole dish.
  4. Melt the remaining 1 ½ tablespoons of butter in a medium bowl and combine with the remaining ¾ cup of stuffing mix. Sprinkle the stuffing across the top of the zucchini mixture in the casserole dish.
  5. Bake for about 30 minutes and serve warm.

You can read more about the nutritional information HERE on Emily Bites.


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  1. tia albright says:

    thanks for sharing.. this looks delicious!! I saved the recipe for later.

  2. This looks really good. I have 2 squash left from my garden yet so I can make this for us one evening for supper. Thanks for the recipe. Its one I havent seen before. I like that you wrote the weight watcher recipe of it too.

  3. Natasha Rodriguez says:

    YES THANK YOU! I love zucchini! So much! I am making this tonight 🙂

  4. This looks good! I don’t usually cook with zucchini, since I don’t know what to do with it, but this is inspiring.

  5. Yum! Love casseroles! I just made my own zucchini casserole – I started with one recipe, and then just started adding things and before I knew it it was a whole new dish!

  6. What a great recipe for all the zucchini we have from the garden right now, this looks delicious. Thank you so much for sharing with Full Plate Thursday and have a good week!
    Miz Helen