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
PrintRating: 51
Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Yield: 6
Ingredients
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, MeltedInstructions
Notes
You can switch out the Cream of Celery with Cream of Chicken if you prefer.
2.5http://crockpotladies.com/crockpot-fresh-zucchini-casserole/
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