Easy Zucchini Stuffing Casserole

Why You’ll Love This Recipe

• Quick and simple to prepare with minimal prep work
• A great way to use up fresh zucchini from the garden
• Comforting flavors that both kids and adults enjoy
• Pairs well with roasted meats, poultry, or fish
• Can be made ahead for easy entertaining
• Perfect for holidays or casual weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Zucchini, sliced or diced
• Yellow onion, finely chopped
• Cream of chicken or mushroom soup
• Sour cream
• Shredded cheddar cheese
• Seasoned stuffing mix
• Butter, melted
• Salt and pepper to taste

Directions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large skillet, sauté the zucchini and onion until tender. Drain any excess liquid.
3. In a bowl, combine the cream of soup, sour cream, and shredded cheese. Mix in the cooked zucchini and onion.
4. Spread half of the stuffing mix on the bottom of the prepared baking dish.
5. Pour the zucchini mixture over the stuffing layer.
6. Top with the remaining stuffing mix and drizzle with melted butter.
7. Bake uncovered for 30–35 minutes, or until golden brown and bubbly.
8. Serve warm.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

• Use cream of celery soup for a lighter flavor.
• Add diced carrots or mushrooms for extra vegetables.
• Substitute Greek yogurt for sour cream for a tangier taste.
• Use mozzarella or Monterey Jack cheese instead of cheddar for a different flavor profile.
• Make it vegetarian by using cream of mushroom soup and a vegetarian stuffing mix.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in the oven at 350°F for 15–20 minutes until warmed through.
• For single servings, reheat in the microwave for 1–2 minutes.
• This casserole can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate, then bake just before serving.

Can I freeze zucchini stuffing casserole?

Yes, you can freeze it before or after baking. For best results, freeze unbaked and add 10–15 minutes to the baking time when ready to cook.

What kind of stuffing mix should I use?

A seasoned boxed stuffing mix works best, but you can also use homemade stuffing if you prefer.

Can I use fresh herbs instead of stuffing mix seasoning?

Yes, if you use plain bread cubes, add herbs like sage, thyme, and rosemary to enhance the flavor.

How do I prevent the casserole from becoming watery?

Be sure to drain the sautéed zucchini well before mixing it with the other ingredients.

Can I make this dish gluten-free?

Yes, simply use a gluten-free stuffing mix and ensure the soup is gluten-free.

Is it possible to make this casserole dairy-free?

Yes, use dairy-free sour cream, cheese, and butter substitutes to adapt the recipe.

What can I serve with zucchini stuffing casserole?

It pairs well with roasted chicken, turkey, pork chops, or even grilled fish.

Can I use frozen zucchini?

Yes, but thaw and drain it thoroughly before adding it to the recipe to avoid excess moisture.

Can I add protein to this casserole?

Yes, you can mix in cooked chicken, ground turkey, or sausage to make it a complete meal.

Conclusion

Easy Zucchini Stuffing Casserole is a warm, comforting side dish that combines fresh vegetables, creamy filling, and a crunchy stuffing topping. It’s versatile enough for weeknight dinners and special occasions alike. With its simple ingredients and make-ahead option, this casserole is sure to become a family favorite.

Easy Zucchini Stuffing Casserole

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This Easy Zucchini Stuffing Casserole is a creamy, comforting side dish made with tender zucchini, savory stuffing mix, and a cheesy, flavorful filling. Perfect for holidays or weeknight dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups zucchini, sliced or diced
• 1 medium yellow onion, finely chopped
• 1 can (10.5 oz) cream of chicken or mushroom soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1 box (6 oz) seasoned stuffing mix
• 1/2 cup butter, melted
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a baking dish.
2. In a large skillet, sauté the zucchini and onion until tender. Drain any excess liquid.
3. In a bowl, combine the cream of soup, sour cream, and shredded cheese. Mix in the cooked zucchini and onion.
4. Spread half of the stuffing mix on the bottom of the prepared baking dish.
5. Pour the zucchini mixture over the stuffing layer.
6. Top with the remaining stuffing mix and drizzle with melted butter.
7. Bake uncovered for 30–35 minutes, or until golden brown and bubbly.
8. Serve warm.

Notes

• Drain zucchini well to avoid a watery casserole.
• Use gluten-free or vegetarian ingredients as needed for dietary preferences.
• Can be assembled a day in advance and baked before serving.
• Freezes well for up to 2 months.

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 4g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 7g
• Cholesterol: 35mg