Golden, buttery, and bubbling hot from the oven, Zucchini and Stuffing Casserole is the kind of comforting dish that feels like a warm hug on your plate. With its savory herb stuffing, tender zucchini slices, and creamy texture, this casserole delivers layers of flavor in every spoonful. Whether you’re craving a satisfying vegetarian meal or looking for a hearty side to accompany your main course, this dish checks all the right boxes.
It’s quick to throw together using everyday pantry staples and a couple of fresh zucchinis, making it a perfect go-to option for busy weeknights or laid-back weekends. The contrast of soft, sautéed vegetables with the crisp edges of toasted bread stuffing brings texture and taste to the forefront. It’s cozy, wholesome, and downright irresistible!
Ingredients for Zucchini and Stuffing Casserole
- 4 cups zucchini, sliced (about 2 medium zucchinis)
- 1 small onion, diced
- 1 clove garlic, minced
- 1 (6 oz) box of stuffing mix (such as Stove Top, herb-flavored)
- 1/2 cup butter, melted
- 1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
- 1/2 cup sour cream
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for sautéing)
- Fresh thyme or parsley, for garnish (optional)
Step 1: Prep the Zucchini
Start by preheating your oven to 350°F (175°C). Wash and slice the zucchini into half-moons about 1/4-inch thick. Heat a tablespoon of olive oil in a skillet over medium heat, then sauté the zucchini and diced onion together for about 5–7 minutes until softened. Stir in the minced garlic during the last minute of cooking, then remove from heat.
Step 2: Make the Creamy Base
In a mixing bowl, combine the cream of mushroom soup, sour cream, and black pepper. Stir until the mixture is smooth. Add the sautéed zucchini mixture into the bowl and gently fold everything together until fully coated in the creamy mixture.
Step 3: Prepare the Stuffing
In a separate bowl, pour the stuffing mix and drizzle the melted butter over it. Toss lightly with a fork until the breadcrumbs are moistened and evenly coated. You can reserve about 1/2 cup of stuffing for topping if you want extra crunch on top.
Step 4: Assemble the Casserole
Grease a 2-quart baking dish. Spread half of the stuffing mixture on the bottom, pressing it down gently to form a base. Spoon the creamy zucchini filling over the top, then finish with the remaining stuffing mix (or just the reserved portion if you opted for a crunchy topping).
Step 5: Bake
Place the casserole in the preheated oven and bake uncovered for 30–35 minutes, or until the top is golden brown and the filling is bubbly. If you like a crispier top, broil it for an extra 1–2 minutes at the end—just keep a close eye on it!
Storage Instructions
To keep your Zucchini and Stuffing Casserole tasting fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave for about 1–2 minutes, or warm larger portions in the oven at 325°F (160°C) for 15–20 minutes, covered with foil to prevent drying out.
For longer storage, this casserole freezes surprisingly well. Place cooled portions in freezer-safe containers or wrap tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350°F (175°C) until warmed through.
Estimated Nutrition
Per serving (based on 6 servings):
- Calories: 285
- Total Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 35mg
- Sodium: 720mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 5g
Note: These values are estimates and can vary based on brands and substitutions used.
Frequently Asked Questions
What kind of stuffing mix works best?
Herb-seasoned boxed stuffing is ideal, but you can also use homemade or even cornbread stuffing for added texture and flavor.
Can I make it gluten-free?
Yes! Use a gluten-free stuffing mix and ensure your soup base is certified gluten-free.
What can I use instead of sour cream?
Plain Greek yogurt is a great substitute for sour cream, adding tang without losing creaminess.
Is this casserole suitable for vegetarians?
Absolutely. Just use a vegetarian-friendly cream of mushroom soup and stuffing mix.
Can I add protein to make it a full meal?
Definitely. Shredded rotisserie chicken or cooked sausage blend in seamlessly with the zucchini mixture.
How do I keep the top from getting too dry?
Cover the casserole with foil for the first 20 minutes of baking, then uncover it for the final 10–15 minutes to crisp the top.
Can I prepare this ahead of time?
Yes! Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit at room temp for 15 minutes before placing in the oven.
What sides go well with this dish?
A fresh garden salad, roasted carrots, or a light tomato soup pair beautifully with the rich, savory flavors of the casserole.
Zucchini and Stuffing Casserole
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
Description
Looking for an easy dinner idea that’s comforting, flavorful, and ready to impress? This Zucchini and Stuffing Casserole delivers on all fronts! With tender zucchini, a rich creamy sauce, and golden, buttery stuffing, it’s a cozy, crave-worthy dish that works as a hearty main or a satisfying side. The perfect balance of textures—from soft sautéed veggies to crisp-topped stuffing—makes this casserole a standout. Whether you’re planning a quick weeknight dinner, bringing a dish to a potluck, or just need new food ideas to use up summer zucchini, this recipe is a winner.
Ingredients
4 cups zucchini, sliced (about 2 medium zucchinis)
1 small onion, diced
1 clove garlic, minced
1 (6 oz) box of stuffing mix (herb-flavored)
1/2 cup butter, melted
1 can (10.5 oz) cream of mushroom soup (or cream of chicken)
1/2 cup sour cream
1/4 teaspoon black pepper
1 tablespoon olive oil
Fresh thyme or parsley, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Sauté zucchini and onion for 5–7 minutes. Add garlic in the last minute, stir, and remove from heat.
- In a mixing bowl, whisk together soup, sour cream, and pepper. Fold in the sautéed vegetables.
- In another bowl, combine stuffing mix with melted butter. Toss to coat evenly. Reserve 1/2 cup for topping if desired.
- Grease a 2-quart baking dish. Spread half of the stuffing on the bottom. Layer the zucchini mixture over it. Top with remaining stuffing.
- Bake uncovered for 30–35 minutes until golden and bubbly. For extra crispiness, broil for 1–2 minutes at the end.