Zucchini Stuffing Casserole is hearty and earthy, with savory flavor from roasted zucchini, seasoned bread cubes, and cream of mushroom soup. Serve with Vegan Turkey Roast or Whole Roasted Cauliflower.

A white baking dish filled with a casserole made of cubed bread, zucchini pieces, melted cheese, and herbs, all mixed and baked to a golden brown.

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Roasted Zucchini in a Holiday Casserole

Zucchini has a way of showing up in abundance during the summer months—fresh from the garden, a farmers market find, or from a generous neighbor who clearly planted too much. This zucchini casserole recipe is a tasty way to put all those extra veggies to good use, and it works just as well in November as it does in July.

On a Thanksgiving table, this hearty casserole is a fresh, vegetable-forward twist on classic stuffing that adds color and variety while still bringing the cozy flavors everyone expects.

It’s important to note that zucchini naturally contains a lot of water, and that can lead to soggy results if it’s baked raw in a casserole. Roasting the zucchini first keeps it from releasing too much liquid, so the texture stays firm, and it also adds a deeper flavor to the final dish. For best results, cut the zucchini into even pieces and give them plenty of space on the baking sheet so they roast instead of steaming.

A white casserole dish filled with a baked bread and vegetable casserole, featuring chunks of bread, zucchini, and melted cheese, with a green plant and a bright window in the background.

Ingredients for Zucchini Stuffing Casserole

Here’s what you’ll need to make this recipe. Exact amounts are listed on the printable recipe card at the bottom of the post.

French Bread – Sourdough or Italian bread also work for this casserole.
Extra Virgin Olive Oil – Helps the bread cubes toast to a light crisp.
Montreal Chicken Seasoning – Yes, this blend of dried herbs and spices is vegan!
Onion Powder – For mild onion flavor without the chopping.
Garlic Powder – Adds depth and rounds out the seasoning.
Kosher Salt and Ground Black Pepper – Brings all the flavors together.
Fresh Zucchini – Cut into uniform pieces so they roast evenly.
Condensed Cream of Mushroom Soup – This the creamy base for the filling. If you have a mushroom hater, cream of celery can be used, although the flavor will be milder and less earthy.
Sour Cream – Adds a touch of tang to the sauce.

How to Make Zucchini Stuffing Casserole

STEP ONE – Toast the Bread. Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray and set aside. Place the bread cubes in a large bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with Montreal seasoning, onion powder, garlic powder, salt, and black pepper. Toss again, then spread the bread cubes in a single layer on a baking sheet. Bake for 10–15 minutes, until dry and lightly crisp.

STEP TWO – Roast the Zucchini. Increase the oven heat to 375°F. Place the cut zucchini in the same bowl used for the bread. Drizzle with the remaining 1 tablespoon olive oil and toss to coat. Spread the zucchini on the baking sheet in a single layer. Roast for 20 minutes, just until tender.

STEP THREE – Mix the Filling. In the same bowl, whisk together the cream of mushroom soup and sour cream. Add the roasted zucchini and gently stir until coated.

STEP FOUR – Assemble the Casserole. Spread half the toasted bread cubes in the prepared baking dish. Spoon the zucchini mixture over the bread, then top with the remaining bread cubes, pressing them down slightly so they mix with the filling.

STEP FIVE – Bake. Loosely cover the casserole with foil to prevent over-browning. Bake for 25 minutes, until the filling is hot and slightly bubbly around the edges.

STEP SIX – Rest and Serve. Remove from the oven and let stand for 10 minutes before serving to allow the casserole to firm up slightly. Serve warm.

Make It Vegan 🌱

For a plant-based casserole, use Vegan Cream of Mushroom Soup and dairy-free sour cream.

Storage and Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a 350°F oven for 15–20 minutes, or until heated through. The bread will crisp back up slightly in the oven.

A close-up of a baked casserole with chunks of bread, zucchini, and melted cheese, all seasoned and mixed together for a savory, golden-brown dish.

FAQ for Zucchini Stuffing Casserole

Can I make this casserole dish with yellow squash instead of zucchini?

Yes, any type of summer squash works just as well here. The flavor is slightly milder, but it still holds up to roasting and blends nicely with the seasoned bread cubes and creamy sauce.

Can I use cream of celery instead of cream of mushroom soup?
You can. Cream of celery gives the casserole a lighter flavor and a bit more brightness, while cream of mushroom has a deeper, earthier taste. Both work—just choose based on what pairs best with the rest of your menu.

Can I make this ahead of time? This casserole is best served fresh from the oven, so I don’t recommend making it fully ahead. You can, however, prep the bread cubes and roast the zucchini earlier in the day, then assemble and bake right before serving.

Can I double this recipe?
Yes. To make a larger batch, double all of the ingredients and bake it in a 9×13-inch casserole dish instead of an 8×8. You may need to increase the baking time by 5–10 minutes to ensure the center is fully heated through. Keep it loosely covered with foil so the bread doesn’t brown too quickly.

More Zucchini Recipes You’ll Love!

Save this recipe to Pinterest! ⤵️ 📌

A close-up of zucchini stuffing casserole in a white baking dish, topped with toasted bread cubes and melted cheese, with zucchini slices visible throughout. Text overlay reads ZUCCHINI STUFFING CASSEROLE.

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Zucchini Stuffing Casserole Recipe

This hearty casserole is a flavorful twist on traditional stuffing. It’s a delicious way to add variety to a Thanksgiving spread or to make the most of an abundance of zucchini.

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Course: Main Course, Side Dish

Cuisine: American

Keyword: casserole, comfort food, Thanksgiving, vegetarian, zucchini

Servings:

Calories: 814kcal

Author: Holly Gray

Ingredients

6 cups French bread cut into 1-inch cubes
2 tablepoons olive oil divided
1 teaspoon Montreal chicken seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 cups zucchini cut into 1-inch pieces
10.5 ounce can cream of mushroom soup
1 cup sour cream

Instructions

Preheat the oven to 350°F. Spray an 8×8-inch baking dish with non-stick cooking spray and set aside. Place the bread cubes in a large bowl. Drizzle with 1 tablespoon olive oil and toss to coat. Sprinkle with Montreal seasoning, onion powder, garlic powder, salt, and black pepper. Toss again, then spread the bread cubes in a single layer on a baking sheet. Bake for 10–15 minutes, until dry and lightly crisp.
Increase the oven heat to 375°F. Place the cut zucchini in the same bowl used for the bread. Drizzle with the remaining 1 tablespoon olive oil and toss to coat. Spread the zucchini on the baking sheet in a single layer. Roast for 20 minutes, just until tender.
In the same bowl, whisk together the cream of mushroom soup and sour cream. Add the roasted zucchini and gently stir until coated.
Spread half the toasted bread cubes in the prepared baking dish. Spoon the zucchini mixture over the bread, then top with the remaining bread cubes, pressing them down slightly so they mix with the filling.
Loosely cover the casserole with foil to prevent over-browning. Bake for 25 minutes, until the filling is hot and slightly bubbly around the edges.
Remove from the oven and let stand for 10 minutes before serving to allow the casserole to firm up slightly. Serve warm.

Nutrition

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