Zucchini Rice Stuffing Casserole
A delightful casserole combining zucchini, rice, and vegetables, perfect for family dinners and potlucks.
Ingredients
Vegetable mixture
- 6 cups zucchini, thinly sliced Thinly sliced for even cooking.
- 1 cup onion, finely chopped
- 1 cup carrots, coarsely shredded
Casserole base
- 1 cup cooked white rice Long grain or jasmine.
- 1 cup sour cream
- 1 can cream of chicken soup Can substitute with cream of mushroom.
- 1 box chicken-flavored stuffing mix
Seasoning and flavor
- 1/2 cup unsalted butter, softened
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
Preparation
- Preheat your oven to 175°C (350°F). Lightly grease a 33x23 cm (13x9 inch) baking dish.
- In a large mixing bowl, combine the sliced zucchini, chopped onion, and shredded carrots. Mix them thoroughly.
Combine and Bake
- Add the cooked white rice, sour cream, and cream of chicken soup to the vegetable mixture. Stir until everything is mixed well.
- Gently fold in the chicken-flavored stuffing mix, ensuring it is evenly distributed throughout the mix.
- Melt the softened butter and drizzle it over the casserole mixture. Stir well to ensure everything combines. Season with salt and black pepper to taste.
- Pour the prepared mixture into the greased baking dish, spreading it evenly. Bake for 30–35 minutes, or until the top turns golden and the dish is bubbling.
- Remove from the oven and allow it to cool slightly before portioning and serving.
Notes
Serve warm as a main or side dish. Pairs well with grilled meats, salads, or other vegetable dishes. Sprinkle fresh herbs on top for added color and freshness. Store leftovers in an airtight container for up to three days.