Vegetables Stuffing Bake
Transform your dinner table with this hearty Vegetable Stuffing Bake, a vibrant, flavor-packed casserole perfect for holidays or wholesome weeknight meals. Bursting with a medley of sautéed vegetables like zucchini, mushrooms, and carrots, this dish is seasoned with aromatic garlic, parsley, and thyme for a comforting, herbaceous flavor. A blend of vegetable broth and stuffing mix creates a moist and fluffy base, topped with golden melted Parmesan cheese for a delightful finish. Ready in just under an hour, this easy-to-make casserole is the ultimate crowd-pleaser, ideal for vegetarians and anyone craving a cozy, veggie-forward dish. Serve it as a flavorful main course or a standout side at your next gathering!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 medium zucchini, diced
- 1.5 cups mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 2.5 cups vegetable broth
- 6 cups stuffing mix (store-bought or homemade)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 1 tablespoon olive oil or cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the zucchini, mushrooms, and garlic. Continue sautéing for an additional 5–7 minutes, until the vegetables are tender and most of the moisture from the mushrooms has evaporated.
Season the vegetable mixture with parsley, thyme, salt, and black pepper. Mix well, then remove the skillet from heat.
In a large mixing bowl, combine the cooked vegetable mixture with the stuffing mix. Gradually pour in the vegetable broth, stirring as you go, until the stuffing absorbs the liquid but is not overly soggy.
Transfer the stuffing mixture to the prepared baking dish. Spread it out evenly, then sprinkle the grated Parmesan cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is golden and crisp.
Remove from the oven and let the bake sit for 5 minutes before serving. Enjoy your hearty Vegetable Stuffing Bake!
Nutrition Facts
Calories |
6635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.6 g | 184% | |
| Saturated Fat | 55.9 g | 280% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 24112 mg | 1048% | |
| Total Carbohydrate | 1150.8 g | 418% | |
| Dietary Fiber | 72.6 g | 259% | |
| Total Sugars | 133.6 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1779 mg | 137% | |
| Iron | 62.5 mg | 347% | |
| Potassium | 5529 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
