Zucchini Casserole
It is summer, and that means zucchini! If you’re looking for a great recipe to utilize all that beautiful zucchini from your garden, look no further! This zucchini casserole has such great flavor and a nice crisp stuffing topping!
Zucchini Casserole
Zucchini Casserole
Author:
Serves: 6-8
Ingredients
- 5-6 medium zucchini
- 1 cup water
- sprinkle of salt
- 6 Tbsp. butter, divided
- 1 carrot, grated
- 1/2 cup onion, chopped
- 1 box herb chicken stuffing mix (about 3 cups, divided)
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 3/4 tsp. garlic powder
- 3/4 tsp. lemon pepper
- 3/4 tsp. McCormick Bon Appétit seasoning salt
Instructions
- Preheat oven to 350 degrees F.
- Cut the zucchini in half down the length and then cut them into 1/2″ bite-sized slices.
- Add zucchini, water, and salt to a 3-quart or larger saucepan.
- Bring water to a boil and cook for approx. 4 minutes.
- In another skillet, melt 3 Tbsp. butter. Add carrot and onion, and sauté lightly for 2-3 minutes. Remove from heat.
- Pour in 1 1/2 cup stuffing mix, cream of chicken soup, sour cream, lemon pepper, garlic powder, and Bon Appétit, and stir to combine.
- Fold in cooked zucchini.
- In a small separate bowl add remaining 1 1/2 cup stuffing mix and toss with 3 Tbsp. melted butter.
- Spray cooking spray in an 8×11 casserole dish. Pour in the zucchini mixture.
- Sprinkle stuffing mix on top of casserole.
- Bake for 30-35 minutes till stuffing is brown. Serve.
