Description
A comforting and flavorful Zucchini Rice Stuffing Casserole that combines tender zucchini, rice, and savory ingredients in a cheesy bake, topped with a golden stuffing. Perfect for family gatherings or potlucks.
Ingredients
Units
Scale
Vegetables
- 6 cups zucchini, sliced
- 1 cup onion, finely chopped
- 1 cup carrots, shredded
Base Components
- 1 cup cooked white rice
- 1 can (300 g) cream of mushroom soup or cream of chicken soup
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese
Seasonings
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Topping
- 1 package (170 g) seasoned stuffing mix
- 1/2 cup melted butter
Instructions
- Preheat oven to 175°C. Lightly grease a 23×33 cm baking dish.
- In a large skillet over medium heat, sauté zucchini, onion, and carrots in oil or butter for 5–7 minutes until slightly tender. Remove from heat.
- In a large bowl, mix sautéed vegetables, cooked rice, soup, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Stir until well combined.
- Spread the vegetable and rice mixture evenly into the greased baking dish. Sprinkle with the remaining ½ cup of cheddar cheese.
- In a separate bowl, combine stuffing mix with melted butter, mixing until evenly moistened.
- Distribute the buttery stuffing mixture evenly over the casserole filling.
- Bake uncovered for 30–35 minutes, until hot and bubbling and the stuffing topping is golden brown.
Notes
- For a vegetarian option, use cream of mushroom soup.
- To freeze, assemble but do not bake; thaw in the refrigerator before baking as directed.
- This dish makes an excellent potluck option and can be served as a hearty side or vegetarian main.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 60mg
