Zucchini Rice Stuffing Casserole

Why You’ll Love It

• Comforting, creamy, and cheesy

• A great way to use up fresh zucchini

• Quick to prepare, perfect for family meals

• Crispy stuffing topping that everyone loves

Ingredients

Vegetables

• 6 cups zucchini, sliced

• 1 cup onion, finely chopped

• 1 cup carrots, shredded

Base

• 1 cup cooked white rice

• 1 can cream of mushroom or cream of chicken soup

• 1 cup sour cream

• 1½ cups shredded cheddar cheese

Seasoning

• ½ tsp garlic powder

• Salt & black pepper, to taste

Topping

• 1 package seasoned stuffing mix

• ½ cup melted butter

Directions

1. Prep: Heat oven to 350°F (175°C). Grease a 9×13-inch dish.

2. Cook Veggies: Sauté zucchini, onion, and carrots in a skillet for 5–7 min until tender.

3. Mix Base: In a bowl, combine veggies, rice, soup, sour cream, 1 cup cheese, garlic powder, salt, and pepper.

4. Layer: Spread into dish. Sprinkle the rest of the cheese on top.

5. Add Topping: Mix stuffing with melted butter, then spread evenly over casserole.

6. Bake: Cook uncovered 30–35 min until golden and bubbly.

7. Rest: Let stand 10 min before serving.

Tips

• Use cream of mushroom soup for a vegetarian option.

• Assemble ahead, freeze, and bake later.

• Leftovers keep up to 4 days in the fridge.

✅ Total Time: ~50 minutes
✅ Servings: 8