Description
Comforting zucchini casserole made with stuffing mix, carrots, onions, creamy mushroom soup, sour cream, and melted cheese.
Ingredients
Scale
- 4–5 medium zucchini, sliced
- 1–2 tablespoons olive oil
- 1 large onion, chopped
- 3/4 cup shredded carrot
- 1 box stuffing mix
- 1 can condensed cream of mushroom soup
- 1/2 cup sour cream
- 1–2 cups shredded cheese
- 1/2 cup butter (optional)
- 1 can crispy fried onions (optional)
- 1 additional box stuffing mix (optional)
Instructions
- Preheat oven to 350°F.
- Boil zucchini in salted water for 5 minutes until tender and drain.
- Mix stuffing mix, mushroom soup, and sour cream in a large bowl.
- Cook onions and carrots in olive oil until tender.
- Add vegetables to stuffing mixture and stir.
- Fold zucchini into the mixture.
- Transfer to a 13×9-inch baking dish.
- Top with optional stuffing or crispy onions.
- Sprinkle cheese evenly over the top.
- Bake for 30 minutes and serve warm.
Notes
- Drain zucchini well to prevent excess moisture.
- Use sharp cheddar for stronger flavor.
- Prepare casserole a day ahead if desired.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 209
- Sugar: 5
- Sodium: 620
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 21
- Fiber: 2
- Protein: 7
- Cholesterol: 25