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Summer Zucchini Casserole
Summer Zucchini Casserole
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Baked zucchini, stuffing, onions, and carrots in creamy, flavorful sauce for a delicious meal.
Ingredients:
  • 2 pounds sliced zucchini
  • 0.25 cup chopped onion
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 cup grated carrots
  • 1 (6 ounce) package chicken-flavored dry bread stuffing mix
  • 1 stick unsalted butter, melted
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Bring a large pot of water to a vigorous boil. Cook zucchini and onion for 5 minutes until tender; drain thoroughly.
  • In a large bowl, mix together condensed soup, sour cream, and carrots. Gently fold in zucchini and onion until fully incorporated. Set aside.
  • In a medium bowl, mix stuffing and melted butter. Spread half of the stuffing in a 9x13-inch baking dish. Top with zucchini mixture and finish with the remaining stuffing.
  • Bake until stuffing is beautifully golden brown, about 25-30 minutes in the preheated oven.

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