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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, visiting local restaurants, and exploring food from all over 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

Zucchini Dressing: A Recipe Box Discovery

This handwritten recipe from my mother-in-law was in my mother's recipe box, labeled "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'm sure that's probably what my mother-in-law used. My husband and I both like herb-seasoned stuffing, but for those who prefer 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.
  • You could substitute low or no-fat sour cream if desired. I think that even more 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. You 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