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This is the BEST zucchini casserole recipe you’ll ever try! Full of buttery and creamy deliciousness, it’s the perfect comfort food side dish. | We Three Shanes

Zucchini Casserole

Zucchini casserole has a creamy base and a crunchy topping that comes together in one delicious side dish.
Print Recipe
Prep Time:20 mins
Cook Time:35 mins
Total Time:1 hr 30 mins


  • 4 medium zucchinis chopped
  • 3/4 cups carrots shredded
  • 1/2 cup yellow onion chopped
  • 2 1/4 cups croutons broken up a bit
  • 1 10.5 oz can cream of chicken soup
  • 1/2 cup sour cream
  • 6 tbsp butter non-salted


  • Cut 4 medium sized zucchinis into medium sized pieces. I like to cut each zucchini length wise into fourths. Then, I chop them into even chunks.
  • Boil zucchini chunks in salted water for 4 mins. Drain really well and set to the side.
  • Melt 4 tablespoons of butter in a pan. Then sauté the onions and shredded carrots until soft.
  • Once the onions and carrots are soft, remove from heat and stir in 1 1/4 cup of croutons.
  • Stir in cream of chicken soup and sour cream until combined.
  • Gently fold in the zucchini. (Gently, stir it into the mix so it doesn’t get mushed up.)
  • Poor everything into a large casserole dish.
  • Melt the last tablespoons of butter and add the rest of the croutons to the butter. The original recipe calls for 2 tablespoons of butter and one cup of croutons. I always double this, at least. The butter croutons go on top of the casserole and bake up to crunchy deliciousness, so why not have more!
  • Bake the zucchini casserole in a preheated oven at 350 degrees for 35-40 minutes. You want everything heated through and the croutons nice and crispy but not burned.
Servings: 6 people