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This creamy zucchini casserole is layered with tender sautéed zucchini, a rich sour cream sauce, and topped with a buttery, golden stuffing crust. It’s the perfect side dish for weeknight dinners, potlucks, or holiday spreads — and a great way to use up garden zucchini!
⏱️ Time:
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: ~55 minutes
- Servings: 6–8
🍳 Equipment:
- 9×13-inch casserole dish
- Large skillet or sauté pan
- Mixing bowls
- Spatula or spoon
- Oven
📝 Ingredients:
- 4 cups sliced zucchini (about 3–4 medium)
- 1 cup chopped onion
- 1 tablespoon butter (for sautéing)
- 1 can (10.5 oz) cream of chicken soup (or cream of mushroom for vegetarian)
- 1 cup sour cream
- 1 (6 oz) box stuffing mix (like Stove Top — chicken or herb flavor)
- ½ cup (1 stick) butter, melted
- Salt & black pepper to taste
- Optional: ½ cup shredded cheddar cheese for extra richness
🧾 Ingredient Notes:
- Stuffing Mix: Pre-seasoned boxed stuffing is perfect here. You can use chicken, herb, or cornbread flavor.
- Zucchini: Slice into thin rounds or half-moons so they cook evenly.
- Sour Cream: Adds creaminess and a little tang — Greek yogurt can substitute.
- Soup: Cream of chicken makes it rich; mushroom or celery works well for a meatless version.
👩🍳 Instructions:
1. Preheat the Oven:
- Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Sauté the Veggies:
- In a large skillet, melt 1 tablespoon butter over medium heat.
- Add zucchini and onion; sauté for 5–7 minutes until just tender.
- Season lightly with salt and pepper. Remove from heat.
3. Mix the Creamy Filling:
- In a bowl, stir together the sour cream and cream of chicken soup.
- Fold in the cooked zucchini and onions. Set aside.
4. Prepare the Stuffing:
- In a separate bowl, mix the dry stuffing mix with ½ cup melted butter.
- Stir to coat all crumbs evenly.
5. Assemble the Casserole:
- Spread half of the buttered stuffing mix into the bottom of the baking dish.
- Spoon the creamy zucchini mixture over the stuffing layer.
- Top evenly with the remaining stuffing mix.
- (Optional) Sprinkle with shredded cheese if using.
6. Bake:
- Bake uncovered for 30–35 minutes, or until golden brown and bubbly around the edges.
7. Cool & Serve:
- Let sit for 5–10 minutes before serving to allow it to set.
📊 Nutrition (Per Serving, ~1/8 of casserole):
- Calories: ~270
- Fat: ~18g
- Carbs: ~18g
- Protein: ~5g
- Sodium: ~600mg
💡 Tips & Variations:
Tips:
- Don’t overcook the zucchini in the skillet — it will continue softening in the oven.
- For extra texture, add some chopped celery or shredded carrots to the sauté.
- Leftovers reheat beautifully in the microwave or oven.
Variations:
- Protein Boost: Add cooked diced chicken or turkey to make it a main dish.
- Cheesy Twist: Mix ½ cup shredded cheddar or Monterey Jack into the zucchini filling.
- Low-Sodium: Use low-sodium soup and stuffing mix to cut salt content.
- Vegetarian: Use cream of mushroom or cream of celery soup.
