Zucchini Stuffing

Zucchini, carrots and onions, along with your favorite stuffing mix, combine to create a savory, veggie-infused side dish that's perfect alongside a holiday meal. Added bonus, this made from scratch side dish is on the table in about an hour.

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Ingredients to have on hand

• zucchini
• carrots
• onion
• cream of chicken soup
• sour cream
• pre-seasoned stuffing
• butter

Optional Garnish

For a whimsical garnish, grab any of the zucchini that wasn't needed in the recipe and use a spiralizing tool to create zucchini noodles. Place a handful of the curled zucchini on top of the stuffing and they'll cook perfectly during the last 20 minutes of baking.

Mom's Recipe

This recipe is one of my mom's specialities. Thanks mom! When she serves it she calls it zucchini casserole. I've enjoyed this dish for so many years. It's terrific in the summer months, using fresh zucchini from the garden, but it's equally delicious alongside a holiday meal in the fall, winter and spring.

I can't wait for you to share this with your family! Here are other recipes I think you'll love digging into for a holiday meal or any time serving comfort food is the top priority: Classic Potato Rolls, Crockpot Banana Bread, Butternut Squash Mac and Cheese and Turkey Pot Pie. Be sure to rate the recipes you make! I always love hearing from you.

Zucchini Stuffing

Zucchini, carrots and onions, along with your favorite stuffing mix, combine to create a savory, veggie-infused side dish that's perfect alongside a holiday meal, or any meal.

5 from 1 vote

Print Rate Pin Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 6

Calories: 495kcal

Author: Melinda O'Malley Keckler

Ingredients 

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• 4 cups zucchini diced - about 3 medium zucchinis
• 1 cup carrot peeled and grated - about 2 carrots
• ½ cup onion chopped fine or grated
• 1 can cream of chicken soup undiluted
• ½ cup sour cream
• ⅓ cup butter melted
• 2 ¼ cups herb seasoned stuffing mix - Pepperidge Farm classic stuffing divided
• ⅛ teaspoon pepper, freshly ground optional

Instructions

• Preheat oven to 375°
• Spray a 13”x9” baking dish with Pam or grease with shortening.

Prepare Zucchini

• Rinse and dice zucchini, place in a glass 4-cup measuring dish and sprinkle with a ¼ cup of water. Cook in the microwave until the zucchini is slightly softened, but not fully cooked. About 4 minutes. Drain water and set aside.

Combine Ingredients

• In a large bowl combine 1 ¼ cups seasoned stuffing mix and melted butter. Mix in carrots, onion, sour cream and cream of chicken soup. Add drained zucchini and stir.
• Spread veggie and stuffing mixture in the baking dish and top with remaining 1 cup of seasoned stuffing mix and top with pepper.

Bake

• Cover with foil and bake for 20 minutes, remove foil for remaining 20 minutes or until the mixture is bubbling around the edges and the stuffing on top is hot and lightly browned.
• Total baking time, about 40-45 minutes.

Optional Garnish

• Use any extra zucchini that you didn't need for the recipe to create spiralized zucchini "noodles." Place the zucchini curls on top of the stuffing for the last 20 minutes of baking time. The zoodles, as they are called, add a colorful garnish to the topping,

Nutrition

Calories: 495kcalCarbohydrates: 73gProtein: 11gFat: 17gSaturated Fat: 10gCholesterol: 38mgSodium: 1285mgPotassium: 495mgFiber: 4gSugar: 11gVitamin A: 4123IUVitamin C: 14mgCalcium: 130mgIron: 4mg

Please note, the nutrition details are estimated using a food database and are offered here only as a guideline for informational purposes.

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