Really easy, tasty recipe. I took this to a dinner and there wasn't any left. Everyone there wanted the recipe. I used chicken flavored stuffing instead of herb.

This recipe is simple to make and a good side dish. I felt it needed a little more flavor, but its a great use for all that extra zucchini in the late summer and early fall

Very good

This was just alright for me. As much as I enjoy onions, it was too oniony as many others said in their reviews. I would suggest to cook them before adding. I might try this again at some point and add some more veggies like peppers and mushrooms (also cooked).

Definite keeper ,,, Delicious and colorful. Used about 2 generous cups of Pepperidge Farm seasoned bread crumbs in place of boxed stuffing. Tasted a LOT like dressing. Will be adding to Thanksgiving menu this year. Just Wonderful!

This recipe is a great side dish. I have a similar recipe on hand. I did briefly saute onions and carrots. Also added some red bell pepper. The picture displayed by someone does not do it justice. It is quite good.

This was really yummy! I made a few changes but I'm sure it would have been great as is. First, I mixed in about 1/2 sleeve of Ritz crackers in the stuffing with the butter. I used only 4 cups zucchini, which I pre-cooked in the microwave for about 3 minutes. I cut the sour cream in half since I had less zucchini and added some garlic POWDER (don't use garlic SALT, because it was pretty salty already with all the Ritz crackers) I wanted to make it a complete meal so I added a drained can of turkey meat to the zucchini/soup mixture. I probably cooked it 30 minutes and it was nicely crisp-tender, but the crust was dark and yummy. We ate 2 helpings each. Yum!!

Really good!!

I have been making this recipe for years. It is so delicious. I substitute cream of celery. This is great to take to a covered dish dinner.

We found this recipe very good. It also used a lot of zucchini, which is aplenty this year!

This was okay. My husband wasn't a fan. Probably won't make this again.

I like zucchini, creamy sauces, and stuffing, but I was not impressed by this casserole. The sour cream taste was a little overpowering. Furthermore, I was expecting the stuffing to turn out moist, but it wasn't. Perhaps the reason why some previous reviewers have said that this dish is better the 2nd day is because the stuffing by then has had a chance to soak up some moisture. Maybe if the stuffing were mixed with a little water beforehand, it would turn out more moist. Or if the dish was covered during baking, it would keep in more moisture?

I can't believe i would ever find a zucchine recipe that would taste so good. The only thing i would suggest is the time. I would put it at 375 degrees for about 1/2 hour to 45 min. Thank you I will make this dish the rest of the summer and give it to my friends.

It was already, a little too much onion. My stuffing was a little crunchy, but as a leftover it was even better. I added some cheese ( I add cheese to everything)

Really good recipe! I will fine tune it more to our family's liking next time I make it. Thank you, Bea, for a great starting point for zucchini casserole.

not enough zucchini... and too much of everything else. Threw it away after I tasted it.. and I love zucchini

THis recipe was fantastic! I loved the flavors. It really added to my menu. I also bragged about it at work and many people have requested that I share it with them.

Add chicken chunks or surround a whole chicken and bake for a good full dinner.