Zucchini Stuffing Casserole

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Servings: 8 Difficulty: Intermediate
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A creamy, comforting casserole featuring tender zucchini and carrots topped with a crunchy herbed stuffing crust.
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This Zucchini Stuffing Casserole is a delightful twist on traditional comfort food, combining the mild sweetness of zucchini and carrots with a rich, creamy sauce. The base is built with cream of chicken soup and sour cream, creating a luscious texture that perfectly complements the vegetables. Topped with buttery herbed stuffing cubes, it bakes into a golden, crunchy crust that adds wonderful textural contrast. It’s an easy weeknight dinner that feels special enough for potlucks or family gatherings. Packed with savory herbs and simple ingredients, this dish is a reliable favorite that brings warmth and satisfaction to the table every time.

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Zucchini Stuffing Casserole

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Intermediate
Servings: 8 Calories: 287.2

Description

This Zucchini Stuffing Casserole is a delightful twist on traditional comfort food, combining the mild sweetness of zucchini and carrots with a rich, creamy sauce. The base is built with cream of chicken soup and sour cream, creating a luscious texture that perfectly complements the vegetables. Topped with buttery herbed stuffing cubes, it bakes into a golden, crunchy crust that adds wonderful textural contrast. It&# 226;€™s an easy weeknight dinner that feels special enough for potlucks or family gatherings. Packed with savory herbs and simple ingredients, this dish is a reliable favorite that brings warmth and satisfaction to the table every time.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Bring a pot of water to a boil. Add the sliced zucchini and cook until tender but still firm, about 5-7 minutes.
  3. Drain the zucchini well and set aside.
  4. In a large skillet, melt 4 tablespoons of butter over medium heat.
  5. Add the shredded carrots and chopped onion to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
  6. Remove the skillet from heat. Stir in the cream of chicken soup, sour cream, and 1 1/2 cups of the stuffing cubes.
  7. Gently fold in the cooked zucchini slices until evenly coated in the sauce.
  8. Transfer the mixture into a greased 2-quart casserole dish, spreading it out evenly.
  9. In a small bowl, melt the remaining 2 tablespoons of butter. Toss with the remaining 1 cup of stuffing cubes.
  10. Sprinkle the buttered stuffing cubes evenly over the top of the casserole.
  11. Bake uncovered for 30-40 minutes, or until the topping is golden brown and crisp.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 287.2kcal
% Daily Value *
Total Fat 20.2g32%
Saturated Fat 9.8g50%
Cholesterol 91.6mg31%
Sodium 172.6mg8%
Total Carbohydrate 4.9g2%
Dietary Fiber 1.2g5%
Sugars 2.3g
Protein 18.6g38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the oven at 350ðF for 15-20 minutes to maintain the crisp topping.

Variations: You can substitute cream of mushroom soup for cream of chicken for a different flavor profile. Feel free to add other vegetables like broccoli florets or peas to the mixture.

Tip: If your zucchini slices are very thick, you may need to increase the boiling time slightly to ensure they are fully tender before baking.

Keywords: zucchini, casserole, stuffing, carrots, onion, butter, cream of chicken, sour cream, baked, comfort food, side dish, main dish, vegetable casserole, herbed stuffing, easy dinner, family meal
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