Is your summer garden bursting at the seams with fresh zucchini? Make this recipe for Crock-Pot Fresh Zucchini Casserole to use up some of that garden (or farmer’s market) abundance. Full of healthy vegetables and taste great this easy slow cooker recipe is a winner every time!
Crock-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 as side dish or as a meatless main dish.
You can use all zucchini squash or yellow summer squash or…a combination of the two.
And while zucchini is an abundant vegetable in most summer vegetable gardens they are also pretty easy to find year-round in most grocery stores.
This recipe is one of my families favorites and I hope you and your family will enjoy it too!
Equipment Needed For Crock-Pot Fresh Zucchini Casserole:
- 5 Quart Slow Cooker (Or Larger) OR 3.5 Quart Casserole Slow Cooker
- Knife
- Cutting Board
- Can Opener
- Measuring Cups
Common Questions:
What Can I Substitute The Bread Crumbs With If I Am Gluten Free?
If you are looking to replace the bread crumbs in this recipe with something that is gluten free there are several options available. First, there are gluten free bread crumbs available to purchase (or you can make your own by using the heals or stale gluten free bread). Alternatively we have had great success using panko bread crumbs, ground up Parmesan cheese crisps as well as ground up pork rinds. As with anything when you cooking gluten free check your labels to make sure they don’t contain gluten.
Can I Use Other Vegetables In This Recipe?
You can easily substitute other summer squash (such as yellow squash) in this recipe for the zucchini.
Can I Use Something Other Than Cream Of Celery Soup?
If you are not a fan of cream of celery soup you can also use cream of chicken soup or cream of mushroom soup in this recipe. If you are on a gluten free diet there are “cream of” soups available on the market that are gluten free. You just need to look for them.
You can also use this recipe for Cream Of Anything Soup Mixwhich can be used in any recipe that calls for canned cream of type soups.
More Tasty Slow Cooker Casserole Recipes To Try!
- Crock-Pot Biscuit Breakfast Casserole + Video
- Slow Cooker Funeral Potatoes
- Crock-Pot Chicken Brushetta Bake
- Slow Cooker Reuben Casserole
- Crock-Pot Upside Down Taco Pie
Recipe Collections:
| Casserole Crock-Pot Recipes | American Slow Cooker Recipes |
| Zucchini Slow Cooker Recipes | Side Dish Crock-Pot Recipes |
| Summer Crock-Pot Recipes | Spring Slow Cooker Recipes |
| Rating |
Rate this recipe!
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| Servings | 6Servings |
| Prep Time | 15Minues |
| Cook Time | 7Hours |
- 3 Medium Zucchini Thinly Sliced (**See Note)
- 1 Medium Yellow Onion Peeled And Diced
- 1 Cup Peeled And Shredded Carrots
- 10.75 Ounces Canned Cream Of Celery Soup (*See Note)
- 1 Cup Sour Cream
- 8 Ounces Herb Seasoned Stuffing Mix Such As Stove-Top Brand
- 1/4 Cup All-Purpose Flour
- 1/2 Cup Unsalted Butter Melted
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Ingredients
Servings: Servings
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- Add the zucchini, onion, carrots and canned soup to a large mixing bowl and set aside.
- Stir together the sour cream and the flour in a small mixing bowl and add it to the vegetables, tossing to coat.
- In another mixing bowl toss the melted butter with the stuffing mix.
- Evenly spread half of the stuffing mix in to the bottom of a 5 quart or larger slow cooker (or a 3.5 quart casserole slow cooker).
- Add the sauce coated vegetables evenly on top of the stuffing.
- Evenly spread the remaining stuffing mixture over the top of the vegetables.
- Cover and cook on LOW for 7 hours.
*Not a fan of Cream of Celery soup? Swap out Cream of Chicken soup instead! **You can use all green zucchini squash, all yellow summer squash or a combination of the two.
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Any suggestions of what to replace the can of cream of celery? I saw that you could swap to cream of chicken but I cannot eat anything processed so I can’t use any of these.
Try this homemade mix: Homemade Cream Of Anything Soup Mix
What about the onion? When do you add the onion? To the vegie mixture or the stuffing mixture?
Onions with the rest of the veggies. I fixed the recipe. Thank you!
Yummy! Trying to pin but getting message that says image is not valid. Any suggestions? Love your ladies’ blog and glad to be a new follower!
I would love to make this but I need to make it gluten fee.. would rice flour be ok to use or is there a better choice .. I know there Gluten free but rice flour is much cheaper.
Hi Shalon, We have not tested this recipe using rice flour. If you give it a try be sure to let us know how it turns out for you!
Shalon I’ve not used rice flour before, but I have used both Parmesan chips ground up and pork rinds ground up to use in place of bread crumbs so it would be gluten free.
I also love my crockpots. I look for the appliances at ebay because I much prefer the older models with just the three settings of WARM, LOW and HIGH.
How would I adjust the wet ingredients as I can’t find or they don’t make 8 oz. stuffing any more. I found 6 oz. box. Plan on making this real soon.
Mary Ann
Hi Mary Ann, it looks like Stove-top changed their packaging size! What a bummer. I think this recipe should work with 6 ounces of stuffing mix. But you could also try adding about 1/4 cup of plain or seasoned bread crumbs.
Does this freeze well by any chance?
I have not tried freezing this recipe Mary Ann. If you test it and freeze it be sure to let us know how it turns out for you!