This comforting zucchini casserole combines tender vegetables with savory seasoning and a creamy base for a nostalgic, crowd-pleasing dish. Originating from American home kitchens, it's a beloved potluck favorite that captures the essence of summer squash and pantry staples. Layered with stuffing mix and topped with dressing, it's a great way to use up zucchini in a satisfying bake.
Ingredients
- 2 cups zucchini (chopped or diced)
- ½ cup onions (diced )
- 1 cup carrots (chopped )
- 1 cup cream of chicken soup
- 1 ½ tbsp prepared salad dressing
- ½ stick butter (1/4 cup, melted)
- 12 oz Chicken Stuffing (Stove Top brand)
- 3 tsp spice (included with stuffing)
Instructions
Step 1: Cook Vegetables
- Combine zucchini, onions, and carrots in a pot
- Cook on stove for 10–15 minutes until slightly tender
- Drain vegetables
Step 2: Mix Creamy Base
- In a bowl, mix cream of chicken soup, salad dressing, melted butter, chicken stuffing, and spices until well blended
Step 3: Assemble Layers
- In a greased casserole dish, spread half of the stuffing mix
- Add cooked vegetables evenly over stuffing
- Pour soup mixture over vegetables
- Top with remaining stuffing and drizzle with remaining salad dressing
Step 4: Bake
- Bake at 350°F for 35–40 minutes until hot and golden
Tips
- Substitute cream of mushroom for a vegetarian option
- Add shredded chicken for a more filling dish
- Use gluten-free stuffing mix for dietary needs
- Sprinkle shredded cheese on top before baking for extra flavor
Nutrition
Calories: 116kcalCarbohydrates: 21gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 2mgSodium: 458mgPotassium: 146mgFiber: 1gSugar: 3gVitamin A: 1491IUVitamin C: 4mgCalcium: 34mgIron: 1mg
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