Zucchini Casserole with Stuffing Mix

🥘 Zucchini Casserole with Stuffing Mix

Description:

This creamy and crispy casserole is comfort food at its finest. Tender zucchini, sweet carrots, and onions are enveloped in a cheesy sour cream sauce, topped with buttery stuffing crumbs, and baked until golden. It’s a side dish that often steals the show — even veggie skeptics love it!

🍲 Ingredients:

• 6 cups zucchini, sliced (about 3–4 medium zucchinis)
• 1 cup onion, finely chopped
• 1 cup carrots, shredded
• 1 can (10.5 oz) cream of chicken or mushroom soup
• 1 cup sour cream
• 2 cups stuffing mix (such as Stove Top or any herb-seasoned dry stuffing)
• ½ cup melted butter (divided use)
• 1–1½ cups shredded cheddar cheese (optional but delicious)
• Salt & pepper, to taste
• Optional: Fresh parsley, for garnish

🔪 Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Prep veggies:
   • Boil or steam sliced zucchini and carrots for 5–6 minutes until just tender. Drain well to prevent sogginess.
3. Sauté onions:
   • In a small pan with a bit of butter or oil, lightly cook onions until translucent (optional for milder flavor).
4. Make the creamy base:
   • In a large bowl, mix soup, sour cream, cooked onion, cheddar cheese (if using), salt, and pepper.
5. Combine:
   • Gently fold in the cooked zucchini and carrots into the cream mixture.
6. Stuffing topping:
   • In a separate bowl, mix stuffing mix with ¼ cup melted butter.
   • Spread half of the stuffing at the bottom of the baking dish.
   • Add the creamy vegetable mixture on top.
   • Finish with the remaining stuffing and drizzle with remaining butter.
7. Bake:
   • Bake uncovered for 30–35 minutes, or until hot and golden on top.
8. Serve:
   • Let rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.

📝 Notes:

• Use cream of mushroom soup for a vegetarian version.
• Overcooking zucchini can lead to a watery casserole — just blanch it lightly.
• Can be made ahead and baked the next day (keep stuffing separate until ready to bake).

💡 Tips:

• Add cooked shredded chicken or turkey for a complete one-dish meal.
• Want extra texture? Mix in sliced mushrooms or corn kernels.
• Top with a sprinkle of Parmesan cheese for added golden crispiness.

🍽️ Servings:

Serves 6–8 as a side dish
Serves 4–5 as a main (with protein or bread)

⚡ Nutritional Info (Per Serving – Approximate):

• Calories: 280–350
• Protein: 6–8g
• Fat: 20g
• Carbs: 22g
• Fiber: 3g
• Sodium: ~550mg
  Varies based on cheese and soup choice

✅ Benefits:

• Veggie-loaded yet indulgent — perfect for picky eaters
• Great make-ahead option for holidays or potlucks
• Easily customizable with added protein or different vegetables
• A satisfying balance of texture, creaminess, and crunch

❓ Q&A

Q: Can I freeze this casserole?
A: Yes, but it’s best frozen before baking. Assemble it, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.

Q: What’s a good stuffing mix substitute?
A: Use seasoned breadcrumbs, crushed crackers, or homemade toasted bread cubes with herbs.

Q: Can I make it gluten-free?
A: Yes — use gluten-free stuffing and a GF cream soup or homemade roux-based sauce.

Q: Is this kid-friendly?
A: Absolutely! It’s creamy, cheesy, and the stuffing topping is a hit with most kids.

Q: How can I make it lighter?
A: Use low-fat sour cream and skip or reduce the cheese and butter.