Bake in the preheated oven for 25 to 35 minutes or until hot and bubbling. Cover the pan and lower the heat to medium-low. Thanks for the great recipe. Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream. Your email address will not be published. Remove from heat and … I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). However I thought this recipe was really good - you could tweak it by adding different veggies or herbs and the addition of chicken or some other perhaps leftover meat would make this a main dish. Remove the onion and carrot mixture from the heat and stir in 1 1/2 cups of the stuffing cubes. Poor zucchini mixture over first layer of stuffing mix. Or use a combination of zucchini and summer squash. It would not work as a main dish alone but would be great as a very filling side dish. Toss gently and sprinkle over top of casserole. Poor zucchini mixture over first layer of stuffing mix. This is very similar to my great Aunt's recipe. In a small bowl, combine the remaining stuffing mixture… With this cookbook, you’re never more than a few steps away from a down home dinner. 4 ounces herb-seasoned dry bread stuffing mix, 1 (10.5 ounce) can condensed cream of chicken soup. this link is to an external site that may or may not meet accessibility guidelines. Another big hit recipe!!! Cook for about 3 to 4 minutes, or until tender. Add about 1 teaspoon of salt and bring to a boil over high heat. Sprinkle with remaining stuffing mix. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. Spoon the mixture into the prepared 1 1/2-quart casserole. Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). I don’t, but I love stuffing! I love to make this in late summertime, but it is perfect to mix up the traditional stuffing recipe during the holidays as well! Stir in carrots. By using The Spruce Eats, you accept our, This Is the Safest, Quickest Way to Chop an Onion, Zucchini Casserole with Tomato Sauce and Bacon, Shoepeg Corn Casserole With Sour Cream and Green Beans, Spiralized Summer Squash With Garlic and Basil, Butternut Squash Casserole With Brown Sugar. This was really good. I made it for Thanksgiving last year for the first time & there were no leftovers. Toss stuffing mix with butter. All Rights Reserved. Total Carbohydrate Add zucchini and stir the mixture gently until combined. Spoon the mixture into the prepared 1 1/2-quart casserole. We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. 259 calories; protein 5.6g 11% DV; carbohydrates 24.1g 8% DV; fat 16.2g 25% DV; cholesterol 39.2mg 13% DV; sodium 775.8mg 31% DV. Boil zucchini and onion for 5 minutes, drain. In a separate medium bowl, combine the butter and stuffing mix. When the butter stops foaming, add the carrot and onion. Fold in zucchini mixture. Got great reviews and smelled wonderful. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Gently stir in zucchini and turn into 1-1/2 quart casserole. casserole, dinner idea, easy dinner, side dish, vegetable, zucchini. Pour the stuffing mixture on top of the casserole and distribute as evenly as possible. In a small bowl combine stuffing and butter. Toss to coat the cubes with the butter. In a saucepan over medium heat, melt the remaining 2 tablespoons of butter; add the remaining 1 cup of the stuffing cubes. In a small bowl combine stuffing and butter. zucchini, sliced 1/2 inch thick 3/4 c. shredded carrot 1/2 c. chopped onion 6 tbsp. This is a family favorite! In another bowl, 32.1 g Cook zucchini in a little salted water until tender. For a burst of color, add a few tablespoons of diced red bell pepper, roasted red bell pepper, or pimientos. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. I've also been known to add diced ham,cauliflower, or whatever I have on hand. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. Amount is based on available nutrient data. In a saucepan over medium heat, melt the remaining 2 tablespoons of butter; add the remaining 1 cup of the stuffing cubes. I did add shredded carrots & mushrooms to make it a bit more "filling" to the tummy. Sprinkle with half of the Cheddar cheese. Sliced zucchini and shredded carrots team up to make this tasty zucchini stuffing casserole recipe. Add comma separated list of ingredients to include in recipe. Preheat oven to 350°F. Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. I'll be making this one again for Turkey Day!! The stuffing mix adds a nice crunch to it along with the right spices. My family looks forward to this casserole all year. Boil zucchini and onion for 5 minutes, drain. This dish is so easy yet so satisfying! In separate bowl, stir melted butter into stuffing mix. ), The Spruce Eats uses cookies to provide you with a great user experience. 10 %, (6 ounce) box seasoned stuffing mix (Stove Top, etc. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish. If it seems dry, don't worry - the zucchini releases moisture and the foil keeps it in, making it as creamy as can be.

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