|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 22g||28%|
|Saturated Fat 9g||46%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 5g|
|Vitamin C 14mg||72%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Sliced zucchini and shredded carrots team up to make this tasty zucchini stuffing casserole recipe. Some of the stuffing cubes add flavor and body to the filling, while the rest make up the buttery topping.
This casserole is an excellent way to use prolific fresh zucchini, and the stuffing mix makes it a filling side dish. Go ahead and use yellow summer squash if that's what you have. Or use a combination of zucchini and summer squash. For a burst of color, add a few tablespoons of diced red bell pepper, roasted red bell pepper, or pimientos. This dish can easily be transformed into a main dish casserole with about 2 cups of diced chicken or turkey.
If you're making this a vegetarian dish, check the labels on the stuffing cubes to make sure there isn't any chicken listed in the ingredients. Or make a batch of seasoned stuffing cubes from scratch (below).
Gather the ingredients.
Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
Drain zucchini well and set aside.
In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
Add zucchini and stir mixture gently until combined.
Spoon mixture into prepared 1 1/2-quart casserole.
In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
Sprinkle stuffing cubes evenly over top of casserole.
Bake for 25 to 35 minutes or until hot and bubbling.
If you don't have stuffing cubes, make them from scratch. Preheat the oven to 300 F. Slice a loaf of bread (Italian or another light bread) into 1/2-inch slices. Cut the sliced bread into 1/2-inch cubes. Arrange the bread cubes on a large, rimmed baking sheet. Sprinkle lightly with salt, freshly ground black pepper, and a poultry seasoning blend. Bake for about 15 minutes, or until golden brown, stirring every 5 minutes. Let the cubes cool and measure 2 1/2 cups for the recipe.