Why Make This Recipe
Zucchini Rice Stuffing Casserole is a delightful dish that combines healthy vegetables and comfort food. It is perfect for family dinners or potlucks. This casserole is simple to make, fills you up, and is an excellent way to use up summer zucchini. The creamy texture and cheesy topping make it a hit with both kids and adults!
How to Make Zucchini Rice Stuffing Casserole
Ingredients
- 6 cups zucchini, sliced
- 1 cup onion, finely chopped
- 1 cup carrots, shredded
- 1 cup cooked white rice
- 1 can (300 g) cream of mushroom soup or cream of chicken soup
- 1 cup sour cream
- 1 ½ cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 package (170 g) seasoned stuffing mix
- 1/2 cup melted butter
Directions
- Preheat the oven to 175°C (350°F). Lightly grease a 23×33 cm (9×13 inch) baking dish.
- In a large skillet, over medium heat, sauté the zucchini, onion, and carrots in a small amount of oil or butter for about 5–7 minutes, until they are slightly tender. Remove from heat.
- In a large bowl, mix the sautéed vegetables with the cooked rice, soup, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and black pepper. Stir until everything is well combined.
- Spread the vegetable and rice mixture evenly into the greased baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top.
- In a separate bowl, mix the stuffing mix with the melted butter until it is evenly moistened.
- Distribute the buttery stuffing mixture over the casserole filling.
- Bake uncovered for 30–35 minutes, until the casserole is hot and bubbling and the stuffing topping is golden brown.
How to Serve Zucchini Rice Stuffing Casserole
Serve the Zucchini Rice Stuffing Casserole hot, fresh out of the oven. It pairs well with grilled chicken or fish. You can also enjoy it as a standalone dish. For a pop of color and flavor, garnish it with fresh herbs like parsley or chives.
How to Store Zucchini Rice Stuffing Casserole
After serving, let any leftovers cool down to room temperature. Store them in an airtight container in the fridge for up to 3 days. To reheat, place the casserole in the oven or microwave until warmed through.
Tips to Make Zucchini Rice Stuffing Casserole
- Using fresh vegetables will enhance the flavor, but frozen vegetables work fine too.
- If you want a spicier kick, add some red pepper flakes or jalapeños to the vegetable mixture.
- To make it lighter, you can use low-fat versions of the soup and sour cream.
Variation
You can customize this casserole by adding cooked chicken, turkey, or ground beef for more protein. Additionally, you can swap out the cheese for different varieties, like mozzarella or pepper jack, depending on your taste.
FAQs
Can I freeze Zucchini Rice Stuffing Casserole?
Yes, you can freeze it. Just make sure it is cool, then wrap it tightly and store it in the freezer for up to 2 months. Thaw in the fridge before reheating.
What can I use instead of cream of mushroom soup?
You can use cream of chicken soup or make a homemade white sauce if you prefer not to use canned soup.
Can I make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Just cover it and refrigerate before baking. When ready, bake it as directed, adding a few more minutes to the cooking time if needed.
