Zucchini Casserole Stuffing Mix

This cheesy and satisfying zucchini casserole with stuffing mix is the best way I know to turn a bumper crop of zucchini into a cozy comfort meal. Creamy vegetables and buttery stuffing come together in a hearty bake that is both filling and family friendly for potlucks, holidays, or any weeknight you want something warm and simple.

Zucchini casseroles always remind me of backyard summer dinners and there is never a crumb left in the dish. Some nights I double the batch because it reheats so well for lunch and next day leftovers.

Ingredients

• Zucchini: Sliced fresh zucchini holds its shape and soaks up all the creamy flavors. Look for firm and glossy skin for the best texture.
• Onion: Chopped sweet or yellow onions bring depth and a little bite. Dice finely for best blending.
• Carrots: Shredded, they add color plus their sweetness balances out the savory filling. Pick crisp carrots and shred by hand for the nicest texture.
• Sour cream: Makes everything rich and creamy. Choose full fat for the best results.
• Cream of chicken soup: This classic pantry staple adds a velvety and comforting base. Use a good quality organic brand if you prefer.
• Stove Top stuffing (chicken flavor): The shortcut for all the herby bread flavor. Find a fresh box so it stays fluffy and light in the mix.
• Butter (softened): Gives the finished casserole a golden top and helps keep every bite moist. Use real butter for the best taste and melt effect.

Instructions

Prepare the Vegetables:

Slice six cups of zucchini into rounds about half an inch thick. Wash and dry them well before slicing. Finely chop one cup of onion and use a box grater to shred one cup of carrots. Combine all three in a large mixing bowl.

Make the Creamy Base:

Add one cup of sour cream and a ten and a half ounce can of cream of chicken soup to the bowl of vegetables. Mix with a large spatula until all the veggies are coated and the filling is evenly creamy.

Add Stuffing and Butter:

Open the six ounce box of Stove Top stuffing mix and pour contents into the bowl. Sprinkle in half a cup of softened butter. Using clean hands or a strong spoon, fold everything together until the stuffing softens a bit and it looks well combined.

Transfer to Baking Dish:

Grease a nine by thirteen inch baking dish with butter or nonstick spray. Scoop in the entire zucchini mixture and use a spatula to press it gently into an even layer. Try to spread the stuffing pieces so they toast up on top.

Bake the Casserole:

Place the baking dish in a preheated oven at three hundred fifty degrees Fahrenheit. Bake for thirty to thirty five minutes. The edges should be bubbling and the top should be golden and crisp.

Cool and Serve:

Let the casserole rest on the counter for five to ten minutes before serving to help it set up. The flavors become more layered as it cools slightly.

My family loves this casserole most when the zucchini is fresh from our garden in late summer. I treasure memories of my grandma letting us each pick a favorite corner slice, always loaded with extra crunchy stuffing bits.

Storage Tips

For leftovers, place portions in airtight containers and refrigerate for up to four days. When reheating, cover with foil and warm in a low oven or microwave in short bursts until hot. The stuffing will stay fluffiest if you avoid over microwaving.

Ingredient Substitutions

You can try Greek yogurt in place of the sour cream for a touch more tang. Cream of mushroom soup works in place of cream of chicken for a vegetarian version. Whole wheat or herbed stuffing also blends in well for a slight flavor twist.

Serving Suggestions

This casserole shines next to baked chicken or roasted turkey for Sunday dinner. It also pairs well with a green salad during summer or a scoop of cranberry sauce on holidays. Sometimes I add a sprinkle of extra cheese before baking if my family is craving extra richness.

Cultural and Seasonal Context

Casseroles like this became popular in American kitchens for using up a garden’s late summer bounty of zucchini. Families would gather around dishes like this at potlucks or family reunions. It’s still a nostalgic classic on many Midwestern and Southern tables all season long.

Seasonal Adaptations

Swap in yellow squash for a sunny twist. Add fresh herbs from the garden like thyme or parsley. Try different onions like leeks or shallots if you have them.

Success Stories

When I first made this for a neighborhood gathering, everyone asked for seconds and a printout of the recipe. Even picky eaters kept coming back. My own family always requests it when zucchini is in season and even my toddler loves helping sprinkle the stuffing on top.

Freezer Meal Conversion

You can assemble the casserole up to a day ahead and store it uncooked in the refrigerator. For freezing, wrap tightly with foil before baking and freeze up to two months. Bake from frozen at three hundred fifty degrees, just add an extra fifteen to twenty minutes to the baking time.

This zucchini casserole is always a hit for gatherings and potlucks. Enjoy leftovers for an easy next-day meal and savor the creamy comfort in every bite.

Recipe FAQs

→ Can I substitute another vegetable for zucchini?

Yes, yellow squash can work well, or try half zucchini and half squash for variety.

→ What type of stuffing mix is best?

Chicken-flavored Stove Top stuffing adds savory flavor, but herb stuffing also pairs nicely.

→ Is it possible to make this dish ahead?

Absolutely. Assemble and refrigerate before baking, then bake as needed for fresh results.

→ Can I freeze leftovers?

Yes, cool completely, store in an airtight container, and freeze for up to 3 months.

→ How can I make this vegetarian?

Use a vegetarian stuffing mix and substitute cream of mushroom or celery soup instead of chicken.