Easy Stuffing Zucchini Casserole
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Boil and Skillet Time, divided
15 mins
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Total Time
55 mins
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Servings
9
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Calories
209 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Easy Stuffing Zucchini Casserole
Description
Easy Stuffing Zucchini Casserole uses medium zucchini slices gently boiled until tender, then combined with a mixture of cream of mushroom soup, sour cream, and boxed stuffing mix. Sautéed onions and shredded carrots add sweetness and texture to the casserole, melding into the base mixture before baking. The casserole is topped with shredded cheese and optionally extra stuffing mix or crispy fried onions for a textured crust. Baking at 350 degrees creates a creamy filling with a browned, cheesy topping.
The dish marries the soft, moist casserole interior featuring the zucchini and vegetables with the savory, crunchy topping elements. The stuffing mix provides herbaceous flavor and structure throughout the casserole. It can be served as a side dish at family dinners or holiday meals where you want a vegetable option with comforting stuffing flavors rather than a plain vegetable side.
For variety, the zucchini can be boiled in broth for additional flavor, and adding melted butter on top before baking enhances the crispiness. The recipe allows adjusting the amount of stuffing mix to increase the corstiness or softness of the dish. It can be enjoyed warm or at room temperature.
Ingredients
- 4-5 zucchini with skin, medium, sliced
- 1-2 tblsp olive oil
- 1 large onion chopped
- ¾ cup carrot shredded or grated
- 1 box stuffing mix (1 ¼ cup)
- 1 can (10 ¾ oz) condensed cream of mushroom soup
- ½ cup sour cream
- 1-2 cups cheese shredded
Optional
- ½ cup butter
- 1 can fried onions crispy
- 1 box stuffing mix if you want more stuffing mix on top
Instructions
- Preheat oven to 350 degrees.
- Boil sliced zucchini in salted water for 5 minutes or until tender. Drain and set aside.
- In a large mixing bowl dump 1 ¼ cups of stuffing mix or one whole box, the mushroom soup and sour cream. Mix well. Set aside.
- Heat oil in a large skillet, over medium to medium high heat, until a drop of water dances when flicked in the pan. Add carrots and onions. Stir periodically.
- Cook until tender, about 5 minutes, and transfer to the large mixing bowl with the stuffing mixture. Mix well.
- Lastly add drained zucchini and gently stir until combined.
- Pour mixture into a 13x9 ungreased pan or casserole dish.
- Top with crispy fried onions or extra stuffing mix if desired.
- Sprinkle shredded cheese on top.
- Bake for 30 minutes. Enjoy and please let me know what you think!
Add Extra Stuffing Layer
- Wipe out your skillet with paper towel and melt butter over medium heat.
- Add the remaining stuffing mix or the other box of stuffing mix and stir until totally coated in the butter.
- Pour the stuffing mixture on top of the casserole and distribute as evenly as possible. Then continue with the crispy onions and cheese before baking in the oven.
Notes
- Stir ingredients thoroughly to distribute flavors evenly before baking.
- Boiling zucchini in vegetable broth adds more depth of flavor.
- Use low-sodium or reduced-fat cream soup for a lighter version.
- Adding melted butter on top before baking enriches the crust's flavor and crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 6g | 2% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 188mg | 8% |
| Potassium | 315mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2477IU | 50% |
| Vitamin C | 18mg | 20% |
| Calcium | 126mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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