Zucchini Stuffing Casserole
Introducing the ultimate comfort food dish that brings a fresh twist to classic casserole recipes: Zucchini Stuffing Casserole. This hearty, flavor-packed recipe combines tender slices of zucchini, sautéed onions, and carrots with a creamy blend of cheddar cheese, sour cream, and cream of mushroom soup. Layered with savory, herb-infused stuffing mix and baked to golden perfection, this casserole is the perfect balance of creamy and crunchy textures. It's easy to prepare with simple ingredients and ready in just one hour, making it an ideal choice for weeknight dinners or holiday gatherings. Serve this crowd-pleasing casserole as a main course or a side dish, and watch it disappear from the table! Keywords: zucchini casserole, stuffing casserole, comfort food, zucchini recipe, easy casserole recipe.
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Recipe Information
Ingredients
- 4 cups (sliced) zucchini
- 2 tablespoons butter
- 1 cup (chopped) onion
- 1 cup (shredded) carrot
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 2 cups dry stuffing mix
- 1 cup vegetable broth
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 small amount (for greasing) olive oil or cooking spray
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with olive oil or cooking spray.
Bring a pot of water to a boil. Add the sliced zucchini and cook for 2-3 minutes, just until slightly softened. Drain and set aside.
In a large skillet, melt the butter over medium heat. Sauté the chopped onion and shredded carrot for 5-7 minutes or until softened and fragrant.
In a large mixing bowl, stir together the cream of mushroom soup, sour cream, shredded cheddar cheese, salt, and black pepper.
Add the cooked zucchini, sautéed onions, and carrots to the soup mixture. Stir until combined.
In a separate bowl, combine the dry stuffing mix with the vegetable broth. Stir gently until the stuffing is evenly moistened but not soggy.
Spread half of the stuffing mixture into the bottom of the prepared casserole dish. Layer the zucchini mixture on top of the stuffing, then finish with the remaining stuffing.
Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the top is golden and crispy.
Remove from the oven, let cool for 5 minutes, and serve warm. Enjoy your Zucchini Stuffing Casserole!
Nutrition Facts
Calories |
3756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 82.3 g | 412% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 314 mg | 105% | |
| Sodium | 17194 mg | 748% | |
| Total Carbohydrate | 488.8 g | 178% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 121.9 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1885 mg | 145% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3362 mg | 72% | |
*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.
