Mom's Zucchini Casserole Recipe

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45 mins (prep 15, cooking 30)
11 ingredients
8 servings
This is adapted from a recipe my Mom made for the family years ago. She used summer squash. I used zucchini instead. Any squash will work so use what you grow or have on hand. I added more onions than she used and also included herbs de Provence to add some flavor. Be cautious in adding salt as the soup has plenty in it. If you don't like your vegetables al dente then cook the squash a bit longer. Adding cooked chicken breast chunks could transform this side dish into a complete meal.

Categories:  american ,
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Serving Size (218.29 g)
Servings 8
Amount per Serving
Calories 194.83 Calories from Fat 141.48
% Daily Value *
Total Fat 15.72g 193.46%
Saturated Fat 9.67g 386.78%
Trans Fat 0.48g %
Cholesterol 42.14mg 112.39%
Sodium 51.3mg 17.1%
Total Carbohydrate 11.37g 30.32%
Dietary Fiber 2.71 g 86.76%
Sugars 2.74 g %
Protein 4.87g 77.92%
Vitamin A 5963.64IU% Vitamin C 42.87mg%
Calcium 86.94mg% Iron 1.12mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
cream of chicken soup, stuffing mix, salt pepper, nonstick cooking spray