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Herb Seasoned Dressing Recipe With Zucchini, Onion, Sour Cream, and Cream of Chicken Soup

My husband and I both enjoy cooking. We like sampling and discovering new and different foods from all areas of the world.

Herby dressing with zucchini, onion, sour cream, and cream of chicken soup

Herby dressing with zucchini, onion, sour cream, and cream of chicken soup

Recipe Box Discovery

In my mother's recipe box was this handwritten recipe from my mother-in-law. She labeled it "zucchini casserole." Yes, it does have a good amount of zucchini in it, but it also has a generous amount of stuffing mix. I think of this as more of a gussied-up dressing recipe than a zucchini recipe.

My favorite brand comes from Pepperidge Farm, and I am sure that is probably what my mother-in-law used. My husband and I both like the herb-seasoned stuffing, but for those who prefer a cornbread stuffing, that should easily work as well in this recipe.

Cook Time

Prep timeCook timeReady inYields

20 min

30 min

50 min

12 portions


  • 2 pounds zucchini, sliced
  • 1/4 cup yellow onion, chopped
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 8 ounces Herb Seasoned Classic Stuffing mix
  • 1/2 cup margarine or butter, melted
  • 1 teaspoon salt, or to taste
  • Pam, as needed to spray the baking dish
Assembling the ingredients

Assembling the ingredients


  1. In a saucepan, cook the sliced zucchini and chopped onion in salted water for 5 minutes, then drain in a colander. Set aside.
  2. Combine the cream of chicken soup with the sour cream.
  3. Mix the soup and sour cream with the drained vegetables.
  4. Add the melted butter to the dry herb seasoned stuffing and mix well.
  5. Spread half of the stuffing mixture in the bottom of a 13 x 9 x 2-inch pan, sprayed with Pam.
  6. Spoon all of the creamed vegetables evenly over the stuffing.
  7. Top with the remaining herb stuffing mixture, and cover with aluminum foil.
  8. Bake in a 350 degree Fahrenheit oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to get the topping nice and crispy.
  9. Serve and enjoy!

Side Dish Tips

Most people think of making a stuffing or dressing recipe when they have a turkey at Thanksgiving. There is no reason it cannot be served more often and with more meals throughout the year. This dressing recipe would be a perfect accompaniment for a roasted chicken dinner or a roasted duck. It might also be good with a grilled pork chop or grilled chicken.

One could substitute low or no-fat sour cream if desired. I think that even more of the vegetables could be added to ramp up the nutritive value. Cream of celery soup might make a good alternative to the cream of chicken. There is no need to have gravy for this stuffing. The creaminess of the soup and sour cream suffice.

The directions did not say to bake the dish covered or uncovered. One could leave it covered the entire time, but if you like a bit of a crusty topping as we do, then leave it uncovered for the last 10 minutes of baking time.

Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.

— Emma Roberts

Dressing Versus Stuffing

Many people like to stuff their turkeys and other birds with a flavor combination of items. Dressings are often baked by themselves, yet the words are used interchangeably. The bag of dried Pepperidge Farm Herb Seasoned Classic Stuffing is what we used to make this dressing.

A serving of this zucchini dressing mixture

A serving of this zucchini dressing mixture

© 2020 Peggy Woods


Peggy Woods (author) from Houston, Texas on December 27, 2020:

Hi Devika,

I am pleased that you like the sound of this recipe. Enjoy!

Devika Primić from Dubrovnik, Croatia on December 27, 2020:

Peggy W you know how to make a good meal with the additions of different combinations. This is another one of your good recipes.

Peggy Woods (author) from Houston, Texas on December 19, 2020:

Hi Adrienne,

This recipe would be a good one to eat during the winter months, or anytime, for that matter. Thanks for your comment.

Adrienne Farricelli on December 19, 2020:

This sounds like a great recipe for the winter weather. Thanks for sharing your recipe box discovery.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Pamela,

Neither of us remembers eating this at her home, so it was fun to try it now. Both of our mothers used to live in San Antonio, at one time, while we lived in Houston. The fact that it was in my mother's recipe box makes me think that she must have eaten this at my mother-in-law's home and must have asked for the recipe. Since the vegetable mixture is in the center of the stuffing mixture, I can also see other vegetables being put to use. Thanks for your comment.

Pamela Oglesby from Sunny Florida on December 18, 2020:

I have never had anything quite like this, and it sounds delicious Peggy, I think these recipes you have shown lately are all so good. Maybe we made better food in the old days. I can see using other vegetables with the recipe also.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Manatita,

We never seem to run out of ideas of what to cook between the two of us. (Smile) Thanks for your comment.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Eric,

You could give it a try. Please let me know if it works out. Using cucumber will definitely present a different flavor than zucchini. Other mild squashes could also be substituted for the zucchini.

manatita44 from london on December 18, 2020:

Peggy I just come from shopping. Got my zuccini with me. Awesome! You mother seemed to have enjoyed endless recipes! No wonder that you are following in her footsteps. Having a husband with a similar sense of beauty and aestheticism helps. Peace.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Bill,

Your comment made me laugh. Living next to my grandparents, and with my grandfather's large gardens, we always had loads of vegetables when I was growing up. There are very few vegetables that I dislike.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Liza,

I am pleased that you are enjoying the results of looking through these old recipe boxes. We are having some fun with it also.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Mary,

Zucchini is such a mild flavor that the stuffing flavors predominate in this recipe. I will have to show how I make another one using wild rice and other ingredients. Perhaps that would be more to your liking.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Chitrangada,

We are having fun going through some of these old recipes, and when we like them, it is fun to share them with others. My mother-in-law had such beautiful handwriting.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Ann,

We use a lot of zucchini in our cooking. Like you, we also like eggplants. I am pleased that you like the look of this dish. Thanks for your comment. Hope you are staying well in your corner of the world.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Rosina,

I hope you like it! That particular brand of stuffing is good. I have another recipe that I should share someday with you and others.

Peggy Woods (author) from Houston, Texas on December 18, 2020:

Hi Linda,

This dressing really can stand on its own but is excellent with roasted chicken or turkey. I may fix a pork chop to have with it tonight.

Eric Caunca from Philippines on December 18, 2020:

Hi, Peggy. Can I substitute the zucchini with cucumber? It looks delicious and the ingredients are easy to find.

Bill Holland from Olympia, WA on December 18, 2020:

Toss out the zucchini and I would eat it. lol I'm such a picky eater, my friend. My parents should have tied me to a chair and force-fed me vegetables when I was a kid.

Happy Weekend and Happy Holidays to you!

Liza from USA on December 18, 2020:

Another delicious recipe discovery from the box! Keep them coming, Peggy. I think it's a great dish to serve during the holiday. Thanks for sharing!

Mary Norton from Ontario, Canada on December 18, 2020:

I love stuffing, so I am prepared to give this a try. I am not partial to zucchini but will give it a try.

Chitrangada Sharan from New Delhi, India on December 18, 2020:

Nice recipe Peggy, and I can see that this is another one, which has been passed on to you from your mother/ mother-in-law. This makes it even more special.

I liked the combination of ingredients and would like to try this soon.

Thank you for sharing the details.

Ann Carr from SW England on December 18, 2020:

This looks delicious, Peggy, and it's just the kind of thing we like. We call them courgettes and sometimes I use aubergines (egg plants) but they all make a great dish. I like this version of a side dish or a snack.


Rosina S Khan on December 17, 2020:

This recipe not only looks delicious but also seems easy to make. I will try to give it a shot. Thanks Peggy for the marvelous share.

Linda Crampton from British Columbia, Canada on December 17, 2020:

This sounds like another very flavorful recipe. I love the quote about stuffing. I could certainly eat some kinds on their own! The dressing in your mother-in-law's recipe sounds like it would be delicious on its own or with other food.

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