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 one is super easy to make if your needing such a recipe.

Crock-Pot Zucchini Casserole

Rating: 51

Prep Time: 15 minutes

Cook Time: 7 hours

Total Time: 7 hours, 15 minutes

Yield: 6

Crock-Pot Zucchini Casserole


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


  1. In one large bowl, you will combine, zucchini, squash, 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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