We are a zucchini loving family and we are always looking for ways to use it up! You would not believe how many we always end up with from our garden! This recipe is an oldie but a goodie and is Our Favorite Zucchini Casserole, literally! If you love stuffing, cheese, zucchini, carrots and onions then you will love this! I do.
One of our favorite little people, Michael, was coming for a visit today and when I asked him what he wanted for dinner he stated “that zucchini thing we had at Christmas and raspberry chicken“. I explained that we only make that zucchini casserole on special occasions and he replied that his visit counted as a special occasion. I had to agree (how could I not?) and off to the store we went for some zucchini. He is an adorable 5 and a half years old. Today I make Our Favorite Zucchini Casserole just for him. It is delicious. I hope you give it a try and he does too.
Everyone I have ever met loves stuffing, except my son that is and I still can’t believe that! In Our Favorite Zucchini Casserole you combine the stuffing with the soup which provides amazing taste and flavor to this vegetable filled side dish! You can substitute other vegetables and use this as sort of a fridge cleaner, if you know what I mean! That is what I do! My favorite part of this side dish is the mixture that surrounds the vegetables in every bite! The cheese just finishes the dish off in a perfect way, after all who doesn’t love cheese?
As I mention in the recipe, my husband prefers French’s Fried Onions on top of Our Favorite Zucchini Casserole followed by a layer of cheese. We usually use a mozzarella-cheddar blend but your favorite variety will do! I love stuffing so much I will use a second box to place a layer on top. The decision is up to you. Both work out beautifully!
If you are like me and always looking for more delicious ways to serve zucchini here are a few of our favorites if you have a moment to take a look!
Here is our video and then recipe below! Enjoy!
Our Favorite Zucchini Casserole
- 4-5 zucchini, with skin, medium, sliced
- 1-2 tblsp olive oil
- 1 large onion, chopped
- 3/4 cup carrot, shredded or grated
- 1 or 2 boxes Stove Top Stuffing Mix -
- 1 can (10 3/4 oz) Campbell’s Condensed Cream of Mushroom Soup or my homemade condensed cream of mushroom soup
- 1/2 cup sour cream -
- 1/2 cup butter -
- 1-2 cups cheese, shredded
Preheat oven to 350 degrees.
Boil sliced zucchini in salted water for 5 minutes or until tender. Drain and set aside.
In a large mixing bowl dump 1 1/4 cups of stuffing mix or one whole box, the mushroom soup and sour cream. Mix well. Set aside.
Heat oil in a large skillet, over medium to medium high heat, until a drop of water dances when flicked in the pan. Add carrots and onions. Stir periodically. Cook until tender, about 5 minutes, and transfer to the large mixing bowl. Mix well. Lastly add drained zucchini and gently stir until combined.
Pour mixture into a 13x9, ungreased, casserole dish.
Wipe out your skillet with paper towel and melt butter over medium heat. Add the remaining stuffing mix or the other box of stuffing mix and stir until totally coated in the butter. Pour the stuffing mixture on top of the casserole and distribute as evenly as possible. Sprinkle shredded cheese on top. I have to tell you that Ken finds the second box of Stuffing Mix too much. I don't, but I love stuffing! When he makes it he sprinkles some French's Fried Onions on top with the remaining stuffing mix and shredded cheese. It is up to you. Bake for 30 minutes. Enjoy and please let me know what you think!