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.