Zucchini Stuffing Casserole blends fresh zucchini, carrots, and onions with a seasoned stuffing mix to make a savory, vegetable-forward side dish. It’s a great way to use abundant summer zucchini, and it also works well as a comforting winter side. This old-fashioned casserole pairs nicely with roast meats, grilled dishes, or holiday mains.
Why You’ll Love This Recipe
This Zucchini Stuffing Casserole is a family favorite and a great way to enjoy zucchini when the garden yields a bounty. Using diced zucchini and grated carrots gives the dish texture and flavor without much fuss. It’s also forgiving: larger zucchini work fine because the casserole bakes until tender.
The casserole is quick to prepare and can be made ahead, making it convenient for weeknights or holiday gatherings.
Ingredients to Have on Hand
See the recipe card below for exact amounts. The basic components are simple:
- zucchini
- carrots
- onion
- cream of chicken soup (or cream of celery for a vegetarian option)
- sour cream
- pre-seasoned stuffing mix
- butter
This casserole emphasizes savory, familiar flavors and comes together with a small list of pantry staples.
Use Garden Vegetables
Because zucchini and carrots are the stars, this dish is essentially a garden vegetable bake with a stuffing twist. It’s perfect for zucchini season but also fits well into winter menus. Simple prep—dice the zucchini, grate the carrots, finely chop the onion—and the rest is mixing and baking.
What to Serve with Zucchini Stuffing Casserole
This versatile side pairs well with grilled meats, roast beef, pork, turkey, or pan-fried fish. In summer, serve it with barbecue or burgers; in colder months, include it with holiday classics like roast turkey, ham, or prime rib. It also complements creamy or cheesy mains.
Optional Garnish
For a colorful finishing touch, use extra zucchini to make spiralized zucchini noodles (“zoodles”) and arrange them on top for the last 20 minutes of baking. Alternatively, scatter shredded zucchini over the top in the final baking stage for added color and texture.
Zoodle Topping
A layer of zoodles can add visual appeal and use up extra squash from the garden. While the casserole includes creamy and savory ingredients, the vegetable content still makes it a satisfying, vegetable-forward side.
Recipe FAQs
A pre-seasoned crumb-style stuffing mix works best—small, crunchy pieces and blended herbs complement the zucchini. Use your preferred brand and seasoning profile.
Yes. Substitute cream of chicken soup with cream of celery (or another vegetarian cream soup) to keep the same texture with a milder flavor.
Freezing is not recommended, but the casserole can be assembled a day ahead and refrigerated. Remove from the fridge about 30 minutes before baking and then bake as directed.
No need to peel zucchini; the skin is tender when baked and adds color and nutrients.
Yes. Yellow squash has a similar taste and texture and can be used interchangeably. If you do, you might call it a squash stuffing casserole.
Make it a Main Dish
To turn this casserole into a one-dish meal, stir in cooked protein before baking:
Chicken: Add 3 diced cooked chicken breasts or shredded rotisserie chicken to the vegetable-stuffing mixture, then bake as directed.
Turkey: Fold in 3–4 cups of diced cooked turkey to repurpose holiday leftovers into a hearty main course.
More Side Dishes to Enjoy
-
Pasta Salad with Italian Dressing
-
Yukon Gold Mashed Potatoes
-
Easy Franks and Beans
-
Cranberry Apple Stuffing (Baked)
More Recipes
Other comforting recipes to try include classic potato rolls, slow-cooker banana bread, and butternut squash mac and cheese—great companions when comfort food is the goal.
If you make this Zucchini Stuffing Casserole, please leave a star rating and share your experience in the comments below.
Recipe
Zucchini Stuffing Casserole
Ingredients
- 4 cups zucchini, diced (about 3 medium zucchini)
- 1 cup carrot, peeled and grated (about 2 carrots)
- 1/2 cup onion, chopped fine or grated
- 1 can cream of chicken soup, undiluted (or cream of celery for vegetarian)
- 1/2 cup sour cream
- 1/3 cup butter, melted
- 2 1/4 cups herb-seasoned stuffing mix (divided)
- 1/8 teaspoon freshly ground pepper (optional)
Instructions
- Preheat oven to 375°F. Spray a 13″x9″ baking dish with nonstick spray or grease with shortening.
- Prepare zucchini: Rinse and dice zucchini. Place in a 4-cup glass measuring dish with 1/4 cup water and microwave about 4 minutes, until slightly softened but not fully cooked. Drain and set aside.
- Combine ingredients: In a large bowl, mix 1 1/4 cups seasoned stuffing mix with the melted butter. Add grated carrots, chopped onion, sour cream, and cream of chicken soup. Stir in the drained zucchini until combined.
- Spread the mixture evenly in the prepared baking dish. Sprinkle the remaining 1 cup of seasoned stuffing mix over the top and add pepper if using.
- Bake: Cover with foil and bake 20 minutes. Remove the foil and bake an additional 20–25 minutes, until the casserole is bubbling at the edges and the top is lightly browned. Total baking time is about 40–45 minutes.
- Optional garnish: If using spiralized zucchini noodles, place them on top for the last 20 minutes of baking for a colorful garnish.
Notes
To make this casserole a main dish, stir in cooked protein before baking:
Chicken: Add diced cooked chicken or shredded rotisserie chicken to the vegetable and stuffing mixture, then bake as directed.
Turkey: Use 3–4 cups diced cooked turkey to turn leftover holiday turkey into a warm, satisfying main course.
Nutrition
Carbohydrates: 73 g
Protein: 11 g
Fat: 17 g
Fiber: 4 g
Sodium: 1285 mg
Please note the nutrition details are estimates from a food database and should be treated as approximate.