Crock-Pot Fresh Zucchini Casserole

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:

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Crock-Pot Fresh Zucchini Casserole Recipe

When you have an abundance of fresh zucchini from your Summer garden make up this tasty side dish casserole recipe. With a creamy sauce and a crunchy topping this vegetable side is sure to be a hit with the entire family!

Print Recipe Crock-Pot Fresh Zucchini Casserole Recipe When you have an abundance of fresh zucchini from your Summer garden make up this tasty side dish casserole recipe. With a creamy sauce and a crunchy topping this vegetable side is sure to be a hit with the entire family!

Rating	Votes: 3 Rating: 4 You: Rate this recipe!
Servings	6Servings
Prep Time	15Minues
Cook Time	7Hours On LOW

Ingredients

• 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

Servings: Servings

Ingredients 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 Servings: Servings

Rating Votes: 3 Rating: 4 You: Rate this recipe! Servings 6Servings Prep Time 15Minues Cook Time 7Hours On LOW

Instructions

1. Add the zucchini, onion, carrots and canned soup to a large mixing bowl and set aside.
2. Stir together the sour cream and the flour in a small mixing bowl and add it to the vegetables, tossing to coat.
3. In another mixing bowl toss the melted butter with the stuffing mix.
4. 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).
5. Add the sauce coated vegetables evenly on top of the stuffing.
6. Evenly spread the remaining stuffing mixture over the top of the vegetables.
7. Cover and cook on LOW for 7 hours.

Recipe Notes

*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.

Nutrition Information

Calories: 430kcal, Total Fat: 20g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Cholesterol: 44mg, Sodium: 1028mg, Potassium: 339mg, Carbohydrates: 50g, Dietary Fiber: 5g, Sugars: 9g, Protein: 11g, Vitamin A: 80%, Vitamin C: 37%, Calcium: 9%, Iron: 16%

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