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Wondering what to do with your excess garden zucchini? This Cheesy Zucchini Casserole is a perfect answer. I like this dish so well I sometimes eat it as a meal by itself.
My Niece Nicki first introduced me to this recipe. She had made it as one of her 4-H cooking projects. We tasted it after it had been judged and have been enjoying it at our Vogts’ Family Gatherings ever since.
This dish is a wonderful way to use some of your garden vegetables. The cheesy stuffing goes well with roasted dinners and also barbecues or picnics. It’s loaded with flavor, and even people who normally wouldn’t eat zucchini have been known to enjoy it. Imagine that!
Ingredients for Cheesy Zucchini Casserole
(See the full recipe at the bottom of this post.)
Instructions for Making This Recipe
Preheat oven to 350°F. Gather all your ingredients so that you have them close at hand on the counter or table.
Prepare the Ingredients
Using a cutting board and chef’s knife, chop the zucchini or yellow squash, sweet onion, and bell pepper. Coarsely shred the carrots with a box grater.
Shred the cheese.
Shred your cheese. I don’t need to remind you to use block cheese rather than pre-shredded, right? Always shred your own. It doesn’t take that much extra time and it’s so much better.
Assemble the Casserole
Heat a medium saucepan and sauté the zucchini, carrots, onion, and peppers in 4 tablespoons melted butter till tender. Stir in 1 cup stuffing mix, cream of chicken soup, and sour cream.
If you don’t have cream of chicken soup in your pantry, you may substitute cream of celery or cream of mushroom.
Spoon the stuffing mixture into a medium baking dish sprayed with cooking spray. In a medium bowl, add the remaining melted butter to the remaining stuffing mix. Stir together.
Sprinkle over the top of casserole and then top with the shredded cheddar cheese. Bake uncovered in preheated oven for 30-40 minutes. This recipe will serve 8 people.
Bakeware Should be Pretty
Use a pretty piece of bakeware for this recipe and your dish can go from oven to table. I really love Pioneer Woman’s baking dishes. They are so colorful and handy. I believe everyone should own at least one!
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Cheesy Zucchini Casserole
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
- 2 medium zucchini or yellow squash (cut into 1 inch chunks)
- 1 cup sweet onion (chopped)
- 1 cup green pepper (chopped)
- 1 cup shredded carrots (peeled)
- 1/2 cup butter (divided)
- 6 oz cornbread stuffing mix (divided)
- 10.5 oz cream of chicken soup
- 1/2 cup sour cream
- 1 cup cheddar cheese (grated)
Instructions
- Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 350℉.
Prepare the Ingredients
- Shred carrots with a box grater.
- Using a cutting board and Chef's knife, chop the zucchini or yellow squash, sweet onion, and green bell pepper.
- Grate the cheddar cheese.
Assemble the Casserole
- Heat a medium saucepan over medium heat and saute prepared zucchini, carrots, onion, and bell peppers in 4 tablespoons melted butter until tender.
- Stir in 1 cup stuffing mix, cream of chicken soup, and sour cream. Spoon mixture into a baking dish sprayed with cooking spray.
- Melt remaining 4 tablespoons butter and add remaining stuffing mix. Stir together. Sprinkle over top of casserole and top with grated cheese.
- Bake uncovered in preheated oven for 35-45 minutes until bubbly and golden brown on top. Serves 8.
