Zucchini Casserole With Stuffing is a perfect vegetarian dish that features fresh garden zucchini. Diced onion is sauteed with zucchini and baked casserole style with a cheesy stuffing mix that will melt in your mouth.

The best recipes are the ones that are guilt free but oh-so-tasty! Of course Zucchini Bread is on the menu in the autumn months, but how about a baked Zucchini Casserole? This zucchini squash casserole is perfect for veggie lovers because the vegetables are not overwhelmed by the other flavors, allowing that garden freshness to really shine through. It’s like a fancier version of Easy Parmesan Zucchini.

Spoonful of zucchini casserole being scooped from the dish

Zucchini Casserole With Stuffing


Pin it your CASSEROLES BOARD to SAVE it for later!

Follow CentsLess Meals on Pinterest for more great recipes!

What’s In Zucchini Casserole?

  • Zucchini – the most obvious ingredient is this humble courgette. Zucchini is probably the most popular in the squash family since its skin is tender and it’s easy to cook. Try using a mix of green and golden zucchini to add extra color!
  • Onions – so many varieties to choose from! I like to use sweet vidalia onions but it’s not necessary, zucchini casserole will taste great made with ordinary cooking onions. But if you really want to make it special, mix in some pearl onions while you saute, they make any dish extra special.
  • Stuffing Mix  – crunchy bread bits mixed with seasonings and Parmesan sets zucchini casserole apart. For some reason these flavors create just the right amount of subtle cheesy crunch.

Ingredients for zucchini casserole in a clear bowl and zucchini casserole in a casserole dish

Let’s Make It!

  1. Saute onions in olive oil for about 5 minutes being careful not to brown them.
  2. Add sliced zucchini and saute for a few more minutes. Don’t let courgettes cook too long, you’ll want them just slightly softened.
  3. Mix and layer remaining ingredients (as per recipe below). 
  4. Bake until steaming hot and zucchini reaches desired texture, about 20 to 25 minutes.

Got Leftovers?

Zucchini Casserole can be reheated in the microwave, steamed, or sautéed again with a little oil. Or freeze leftovers in a ziplock bag or an airtight container of some sort. Then you can defrost right during cooking. Try transferring it into a casserole dish and mix up another batch of topping. Or just spread a can of french fried onions over the top, it will still taste great. For another idea, you can mix leftovers into a fritatta for a whole new dish!

Zucchini casserole on a white plate garnish with parsley

What To Serve With Zucchini Casserole

Serve this cheesy zucchini side dish along with a meal of Easy Beef Stroganoff or Pork Chops with Mushroom Gravy. Have a dessert of scrumptious Cream Cheese Pumpkin Pie and your autumn feast will be complete!

More Delicious Casseroles For You To Try!

Broccoli Casserole – a simple, yet delicious casserole.

Cracker Barrel Copycat Hashbrown Casserole – a classic!

Cream Corn Casserole – perfect for a pot luck.

Classic Green Bean Casserole – everybody’s favorite.

Cheesy Broccoli Potato Casserole – A complete meal!

Stuffing zucchini casserole in a clear casserole dish with a spoon
4.96 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Zucchini Casserole With Stuffing

Zucchini Casserole with stuffing features fresh garden zucchini and sautéed onion then topped with a cheesy stuffing mix and baked till golden. It's side dish heaven!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Author Holly


  • 6 cups zucchini ,¾" cubed
  • ¼ cup butter
  • ½ cup onion diced
  • 1 package stuffing mix divided
  • 1 cup cheddar cheese shredded divided
  • ½ cup parmesan cheese shredded
  • 2 eggs
  • ¾ cup milk
  • ¾ cup water (or less if needed)
  • 3 Tablespoons butter melted
  • salt and pepper to taste


  • Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
  • Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
  • In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
  • In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
  • Bake for approximately 25 minutes or until stuffing is lightly browned.
4.96 from 22 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 220kcal | Carbohydrates: 5g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 312mg | Potassium: 322mg | Fiber: 1g | Sugar: 4g | Vitamin A: 781IU | Vitamin C: 17mg | Calcium: 228mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course, Side Dish
Cuisine American

REPIN This Delicious Casserole Recipe

Zucchini casserole in a casserole dish with writing

Zucchini casserole ingredients in a clear bowl and zucchini casserole on a white plate with a title
Zucchini casserole with a spoon and a title


, , ,

Recipes you'll love

About the author

See more posts by Holly

latest & greatest

4.96 from 22 votes (17 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    This was so good! I had some sausage stuffing leftover in freezer from Thanksgiving. Just cooked zucchini, added the stuffing, little cream, egg, cheeses and viola!

  2. 5 stars
    I am lucky enough to have neighbors who gift me with zucchini and other vegetables. We are all very pleased with this recipe because it uses considerable zucchini and I actually add more than your recipe calls for. It is always delicious even though I am not very good at following recipes explicitly!

    1. That is so wonderful, MaryAnn! I am glad you could use up some of that delicious zucchini for this recipe.

  3. 5 stars
    Yummy. I cut the zucchini into 1/2” bite size. I did not add any water. Was enough moisture. Baked until topping nicely browned and crunchy. Let sit 10 minutes before serving. Will be making again.

  4. I used this as a base so really not rating — just commenting for whatever that’s worth. I always remove the seed section in larger zucchini or yellow squash thereby removing a lot of the juice (used about 3 cups in chunked up & did not pre-cook personal preference); subbed vegetable broth for the 1st water and added about a pound of cooked burger. Did not later just mixed the burger with cornbread stuffing mix and zucchini; mixed eggs, broth & cheeses together and then poured into the mix — & mixed well. Then added slices of butter (~3-4T) over top before baking in 7×11 casserole dish. We enjoyed but next time will try use sausage.

    1. We love hearing the alterations readers make! Thanks for sharing Menkens! It sounds delicious 🙂

  5. 4 stars
    Hi Holly, love the recipe and will make it again…l also didn’t add the water, I think it was just moist enough without it…but your recipe needs a little work. When you talked about the recipe you mentioned Italian seasoning but it’s not listed in the actual recipe and it also doesn’t say when to spread it in the pan. I assumed that you were supposed to melt the butter before you added it to the topping which is what I did and it worked perfectly

    1. You can add Italian seasoning for some extra flavor if you wish. We’ve removed the reference to clear up the confusion. Enjoy Jeanne!

  6. 5 stars
    This is going into my KEEPER folder!!! It was so good! The kids liked it too! (I didn’t add the water because it didn’t seem to need it, but that was the only thing I didn’t follow) Thank you!