Introduction
Oh, friends! Do you ever find yourself with an abundance of zucchini, fresh from the garden or the farmer’s market, and wonder “what magical thing can I create with this today”? Me too! There’s something so comforting about turning simple, fresh ingredients into a hearty dish that just wraps you up like a warm hug. This Zucchini Casserole with Stuffing Mix is exactly that kind of recipe. It’s the one I turn to when I want something easy, incredibly satisfying, and totally foolproof. It reminds me of potlucks and family dinners, and it’s guaranteed to disappear fast!
Seriously, this recipe is a weeknight lifesaver, a potluck superstar, and a fantastic way to use up that summer squash haul. It’s quick to pull together, bakes up beautifully, and the combination of tender veggies and that crispy, buttery stuffing topping? Pure comfort food heaven!
Why You’ll Love This Recipe
- Fast: Minimal prep means you get dinner on the table quicker.
- Easy: No fancy techniques here, just simple mixing and baking.
- Giftable: Bake it in a nice dish and take it to a friend or neighbor!
- Crowd-pleasing: Even picky eaters tend to love this flavorful, comforting bake.
- Perfectly Textures: Creamy, tender veggies meet a crunchy, buttery topping.
Ingredients
Let’s gather our goodies! You won’t need anything fancy here, just simple, wholesome ingredients.
- 6 cups zucchini, sliced: Fresh is best! Those beautiful green squash from your garden or market are perfect. You can slice them into rounds or half-moons, whatever makes you happy.
- 1 cup onion, chopped: A classic flavor builder. One medium-sized onion should do the trick.
- 1 cup carrots, shredded: Adds a touch of sweetness and lovely color. Grab your box grater or food processor!
- 1 cup sour cream: This adds richness and creaminess to the base. Use full-fat for the best results, but light works too if you prefer.
- 10.5 ounce can cream of chicken soup: Our creamy binder! It brings everything together and adds great flavor.
- 6 ounce box stuffing mix, chicken flavor: The secret weapon for that amazing topping! Pick your favorite brand. The chicken flavor pairs wonderfully, but turkey or savory herb work too.
- 1/2 cup butter, softened: For mixing into that stuffing topping to make it perfectly crispy and golden brown. Make sure it’s nice and soft!
How to Make It
Okay, ready to get cooking? It’s super simple, I promise!
First, preheat your oven to 375°F (190°C). Grab a large baking dish, something like a 9×13 inch, and give it a little spray with cooking spray.
Next, let’s prep our veggies. Make sure your zucchini is sliced, your onion is chopped, and your carrots are shredded. If your zucchini seems really wet, you can pat it dry with a paper towel or even give it a light sprinkle of salt, let it sit for 10 minutes, and then gently blot away the excess moisture before adding it. This helps prevent a watery casserole!
In a really large bowl, combine the sliced zucchini, chopped onion, and shredded carrots. Add the sour cream and the can of cream of chicken soup. Stir everything together gently until the vegetables are nicely coated in the creamy mixture. This is also a good time to add a pinch of salt and pepper if you like, though the soup and stuffing add plenty of seasoning!
Now, for the magical topping! In a separate medium bowl, combine the dry stuffing mix from the box with the softened butter. Use a fork or your fingers to mix it all up until the stuffing crumbs are coated in butter and it looks crumbly.
Pour the vegetable mixture evenly into your prepared baking dish. Spread it out so it’s in a nice layer.
Sprinkle the buttery stuffing mixture evenly over the top of the vegetables in the dish. Make sure you get good coverage!
Pop the dish into your preheated oven. Bake for 30-40 minutes, or until the casserole is bubbly around the edges and the stuffing topping is golden brown and crispy. You’ll know it’s ready when it looks and smells absolutely divine!
Let it rest for a few minutes before serving. It helps everything set up just a little, and saves you from a burned tongue because it’s going to be hot!
Substitutions & Additions
Want to mix things up? This casserole is really forgiving and open to customization! Here are a few ideas:
- Change the Soup: Don’t have cream of chicken? Cream of mushroom or cream of celery soup would work beautifully.
- Add Cheese: A sprinkle of shredded cheddar, Monterey Jack, or a blend over the veggie mixture before adding the topping would be delicious!
- Boost the Protein: Stir in some cooked, shredded chicken or turkey along with the veggies for a heartier meal.
- Different Stuffing Flavor: While chicken is classic here, try savory herb, cornbread, or even turkey stuffing mix for a different twist.
- More Veggies: Feel free to toss in other quick-cooking vegetables like chopped bell pepper, mushrooms, or corn.
- Make it Vegetarian: Use cream of mushroom or celery soup and a vegetarian-friendly stuffing mix.
Tips for Success
Even though this recipe is easy, a few little tips can make it perfect every time:
- Manage Zucchini Moisture: As I mentioned before, zucchini can release a lot of water. Salting and blotting, or just patting dry, can help prevent a watery casserole. Don’t overcrowd the dish; a slightly larger dish can help moisture evaporate during baking.
- Softened Butter is Key: Make sure your butter is truly softened for the topping. This helps it mix evenly with the stuffing mix and get that perfect crispy texture when baked.
- Even Topping: Try to distribute the stuffing mixture as evenly as possible over the top so every bite gets some of that delicious crunch.
- Don’t Overbake: Bake until the topping is golden and the edges are bubbly. Overbaking could dry out the veggies.
How to Store It
Got leftovers? Lucky you! Let the casserole cool completely, then cover it tightly with plastic wrap or foil, or transfer it to an airtight container. It will keep in the refrigerator for 3-4 days. To reheat, you can microwave individual portions, or cover the dish loosely with foil and reheat in a 350°F (175°C) oven until heated through. The topping might lose a little crunch in the microwave, but it will still be tasty!
Freezing? While technically possible, the texture of the zucchini can become quite soft and watery after freezing and thawing. I recommend enjoying this one fresh or just from the fridge.
FAQs
Can I make this casserole ahead of time? You can assemble the vegetable mixture up to a day ahead and keep it covered in the fridge. Prepare the topping separately and store it dry. Just before baking, pour the veggie mixture into the baking dish, top with the stuffing mixture, and bake as directed (you might need a few extra minutes if starting from cold).
Why is my casserole watery? This is usually due to the zucchini releasing moisture. Patting the sliced zucchini dry before mixing can help a lot. Using a slightly larger dish can also help.
Can I use fresh herbs? Absolutely! Stir in a tablespoon or two of fresh chopped parsley, chives, or thyme into the veggie mixture for extra flavor.
What do you serve with this? This casserole is hearty enough to be a main dish, maybe with a simple side salad. It also makes a fantastic side dish for roasted chicken, pork chops, or ham.
Cozy Zucchini Casserole with a Crispy Stuffing Topping
Equipment
- Large Baking Dish such as a 9x13 inch
- cooking spray
- box grater or food processor for shredding carrots
- Large bowl
- Medium bowl
- Fork for mixing topping
Ingredients
Hauptzutaten
- 6 cups zucchini sliced; pat dry if very wet
- 1 cup onion chopped
- 1 cup carrots shredded
- 1 cup sour cream full-fat or light
- 10.5 ounce can cream of chicken soup or cream of mushroom/celery
- 6 ounce box stuffing mix chicken flavor (or other)
- 0.5 cup butter softened
- salt optional, to taste
- pepper optional, to taste
Instructions
- Preheat oven to 375°F (190°C). Spray a large baking dish (like 9x13 inch) with cooking spray.
- Prep your veggies: slice zucchini, chop onion, shred carrots. If zucchini is very wet, pat it dry.
- In a large bowl, combine sliced zucchini, chopped onion, shredded carrots, sour cream, and cream of chicken soup. Stir gently until coated. Add salt and pepper if desired.
- In a separate medium bowl, combine the dry stuffing mix with the softened butter. Mix until crumbly using a fork or fingers.
- Pour the vegetable mixture evenly into the prepared baking dish.
- Sprinkle the buttery stuffing mixture evenly over the top of the vegetables.
- Bake for 30-40 minutes, or until the casserole is bubbly around the edges and the stuffing topping is golden brown and crispy.
- Let rest for a few minutes before serving.
Notes
- Manage zucchini moisture by patting dry or lightly salting and blotting.
- Use truly softened butter for the topping for best texture.
- Distribute topping evenly.
- Avoid overbaking to prevent dry veggies. Storage:
- Cool completely, cover tightly, refrigerate for 3-4 days.
- Reheat individual portions in microwave or cover loosely with foil and reheat in 350°F (175°C) oven.
- Freezing not recommended due to texture changes.