Include in Print View:

Zucchini Stuffing Casserole

Zucchini Stuffing Casserole recipe image
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;ÂÂs 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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 287.2
Dietary: Gluten-free
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
  • 3/4 cup Shredded carrots
  • 1/2 cup Onion, chopped
  • 6 tablespoon Butter
  • 2 1/2 cup Herbed stuffing cubes
  • 1 can Condensed cream of chicken
  • 1/2 cup Sour cream
  • 4 medium Zucchini, cut into 2-inch thick slices
Directions
  1. 1
    Preheat the oven to 350 degrees F (175 degrees C).
  2. 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. 3
    Drain the zucchini well and set aside.
  4. 4
    In a large skillet, melt 4 tablespoons of butter over medium heat.
  5. 5
    Add the shredded carrots and chopped onion to the skillet. Sauté until the vegetables are tender, about 5-7 minutes.
  6. 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. 7
    Gently fold in the cooked zucchini slices until evenly coated in the sauce.
  8. 8
    Transfer the mixture into a greased 2-quart casserole dish, spreading it out evenly.
  9. 9
    In a small bowl, melt the remaining 2 tablespoons of butter. Toss with the remaining 1 cup of stuffing cubes.
  10. 10
    Sprinkle the buttered stuffing cubes evenly over the top of the casserole.
  11. 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
Read it online: https://www.chefs-mate.com/recipe/zucchini-stuffing-casserole/