ZUCCHINI CASSEROLE WITH STUFFING
Zucchini Casserole with stuffing features fresh garden zucchini and sautéed onion then topped with a cheesy stuffing mix and baked till golden. It's side dish heaven!
Provided by Holly
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
- Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
- In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
- In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
- Bake for approximately 25 minutes or until stuffing is lightly browned.
Nutrition Facts : Calories 220 kcal, Carbohydrate 5 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 312 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI AND STUFFING CASSEROLE
Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
- Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
- Drain zucchini well and set aside.
- In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
- Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
- Add zucchini and stir mixture gently until combined.
- Spoon mixture into prepared 1 1/2-quart casserole.
- In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
- Sprinkle stuffing cubes evenly over top of casserole.
- Bake for 25 to 35 minutes or until hot and bubbling.
Nutrition Facts : Calories 288 kcal, Carbohydrate 21 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 944 mg, Sugar 5 g, Fat 22 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g
ZUCCHINI STUFFING CASSEROLE
Good and tasty use for all that extra zucchini. Try adding other vegetables like shredded cabbage or meat and cheese and make it a whole meal.
Provided by majakete
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook zucchini in a little salted water until tender.
- Fry carrots and onions in 4 tablespoons of butter.
- Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream.
- Gently fold in zucchini and put in 8" x8" dish.
- Toss remaining butter and croutons and put on top.
- Bake for 30 to 40 minutes.
- Enjoy!
ZUCCHINI AND STUFFING CASSEROLE
This dish is so easy yet so satisfying! The stuffing mix adds a nice crunch to it along with the right spices. Only 6 ingredients make up this delicious recipe! A great way to use up your zucchini crop.
Provided by Lynn366
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil zucchini and onion for 5 minutes, drain.
- In separate bowl, stir melted butter into stuffing mix.
- Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
- Mix sour cream and cream of chicken soup into drained zucchini and onions.
- Poor zucchini mixture over first layer of stuffing mix.
- Top with remaining stuffing.
- Bake at 350 degrees for 30 minutes, uncovered.
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
ZUCCHINI STUFFING BAKE
Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.
Provided by SALLY G
Categories Side Dish Vegetables Squash Zucchini
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
- Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
- Combine stuffing mix with butter in a small bowl; stir well.
- Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 7.4 g, Sodium 545.8 mg, Sugar 2.8 g
CHEESY ZUCCHINI & STUFFING CASSEROLE
Got a bumper crop of zucchini on hand? This is the casserole for you! Made with VELVEETA, stuffing mix and sour cream, it's pure cheesy deliciousness.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
- Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 4 g, Protein 5 g
ZUCCHINI STUFFING CASSEROLE RECIPE
Provided by momofsixplus1
Number Of Ingredients 7
Steps:
- In large saucepan, cook zucchini and onion in boiling salted water for 5-10 minutes or until crisp tender, drain well. In large bowl, combine soup and sour cream, stir in carrot. Fold in zucchini mixture Toss stuffing, mix with margarine. Spread half the stuffing mixture in 12 x 7 x 2 baking dish. Spoon zucchini mixture on top. Sprinkle with rest of stuffing mixture. Bkae 350 25-30 min.
ITALIAN ZUCCHINI CASSEROLE
Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
CHICKEN ZUCCHINI CASSEROLE RECIPE
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Provided by Kristen Hills
Categories Main Course
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
- If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.
Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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