Crock-Pot Fresh Zucchini Casserole

Crock-Pot Fresh Zucchini CasseroleCrock-Pot Fresh Zucchini Casserole

It’s the time of year….fresh veggies from the garden!  It’s also that time of year where you have a plethora of zucchini and squash and need a recipe to use them up before your inundated  on your counter with them.  This recipe for Crock-Pot Fresh Zucchini Casserole is super easy to make if your needing such a recipe!

This casserole is filled with yummy vegetables, a creamy sauce and then topped with a crispy crust made from stuffing mix (like Stove Top Savory Herb) and it is just delicious. You can serve this as a meatless main dish (we did!) or as a side dish. It is a great recipe to use up that abundance of zucchini from the garden and I hope you will enjoy!

>>More Crock-Pot Zucchini Recipes

Crock-Pot Fresh Zucchini Casserole

Rating: 51

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: 6

Crock-Pot Fresh Zucchini Casserole


2 Zucchini Sliced Thin
1 Yellow Squash Sliced Thin
1 Medium Onion Chopped
1 Cup of Peeled, Shredded Carrots
1 (10.75 oz.) Can of Cream of Celery Soup
1 Cup of Sour Cream Melted Slightly
8 Ounces of Herb Seasoned Stuffing
1/4 Cup Flour
1/2 Cup of Butter, Melted


  1. In one large bowl, you will combine, zucchini, squash, onion, carrots and soup.
  2. Melt the sour cream on 50% power on your microwave just enough for it to soften.
  3. Combine the sour cream and Flour in a small bowl and then add it to the veggies.
  4. In another bowl mix the melted butter with the stuffing mix.
  5. I used a liner in the crock and sprayed with Pam.
  6. Then place half of the stuffing mix into the bottom of the crock.
  7. Then add the vegetable, soup mixture.
  8. On the top add the remaining crumbs.
  9. Cover and cook on low for 7 hours.


You can switch out the Cream of Celery with Cream of Chicken if you prefer.

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