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Easy Stuffing Zucchini Casserole
Our favorite stuffing zucchini casserole will be your favorite, too! This simple vegetable casserole is loaded with flavorful ingredients yet easy enough to cook for weeknights or an easy holiday side dish.
Prep Time
10 mins
Cook Time
10 mins
Boil and Skillet Time, divided
15 mins
Total Time
55 mins
Servings: 9
Calories: 209 kcal
Course:
Side Dish , Main Course
Cuisine:
American
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 crispy fried onions
- 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!
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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.
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Notes
- Make sure all the ingredients are evenly distributed throughout the dish by stirring well before transferring it to your baking dish.
- For more flavor, cook the zucchini slices in vegetable broth instead of water.
- For a healthier version of this casserole, you can use low-sodium or reduced-fat condensed cream soups.
- Drizzle some additional melted butter on top prior to baking for an even more tasty and crisp topping.
Nutrition Information
Calories
209kcal
(10%)
Carbohydrates
6g
(2%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
Cholesterol
47mg
(16%)
Sodium
188mg
(8%)
Potassium
315mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
2477IU
(50%)
Vitamin C
18mg
(20%)
Calcium
126mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 209
% 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.