Zucchini Casserole with Stuffing Mix

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Ingredients

  • 4 cups zucchini, sliced (about 2–3 medium)
  • 1 medium onion, chopped
  • 1 medium carrot, shredded
  • 1 can (10.5 oz) cream of chicken soup (or mushroom for vegetarian)
  • 1 cup sour cream
  • 1 box (6 oz) stuffing mix (such as Stove Top)
  • ½ cup butter, melted
  • 1 cup shredded cheddar cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
  2. In a large skillet, melt 2 tablespoons butter and sauté zucchini, onion, and carrot until just tender, about 5–6 minutes. Remove from heat.
  3. In a large bowl, mix soup, sour cream, and shredded cheese (if using). Stir in the cooked veggies and season with salt and pepper.
  4. In another bowl, combine stuffing mix with melted butter.
  5. Spread half of the stuffing mixture in the bottom of the baking dish.
  6. Pour the zucchini mixture on top, then sprinkle the remaining stuffing mix over it.
  7. Bake uncovered for 30–35 minutes, until golden and bubbly.
  8. Let cool slightly before serving.

Would you like me to also make a shorter 5-ingredient version of this casserole for quick weeknight cooking?

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