why make this recipe

Zucchini Rice Stuffing Casserole is a delightful dish that combines various textures and flavors, making it a perfect choice for family dinners or potlucks. It’s a tasty way to incorporate vegetables into your meals while also being comforting and creamy. This casserole is not only satisfying but also easy to make, making it ideal for both busy weeknights and special occasions.

how to make Zucchini Rice Stuffing Casserole

Ingredients:

6 cups (approx. 900 g) zucchini, thinly sliced
1 cup (150 g) onion, finely chopped
1 cup (110 g) carrots, coarsely shredded
1 cup (180 g) cooked white rice (long grain or jasmine)
1 cup (240 g) sour cream
1/2 cup (115 g) unsalted butter, softened
1 can (298 g) cream of chicken soup
1 box (170 g) chicken-flavored stuffing mix
Salt, to taste
Freshly ground black pepper, to taste

Directions:

Preheat your oven to 175°C (350°F). Lightly grease a 33×23 cm (13×9 inch) baking dish.
In a large mixing bowl, combine the sliced zucchini, chopped onion, and shredded carrots. Mix them thoroughly.
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.

how to serve Zucchini Rice Stuffing Casserole

Serve this casserole warm as a main or side dish. It pairs well with grilled meats, salads, or other vegetable dishes. You can also sprinkle some fresh herbs on top, like parsley or chives, to add color and freshness.

how to store Zucchini Rice Stuffing Casserole

Store any leftovers in an airtight container in the fridge for up to three days. You can reheat individual portions in the microwave or the entire casserole in the oven until warmed through.

tips to make Zucchini Rice Stuffing Casserole

Make sure to slice the zucchini thinly for even cooking.
If you want to add more flavor, consider using different spices or herbs in the mixture.
You can use leftover rice to save time and reduce waste.
For a vegetarian version, replace the cream of chicken soup with a vegetable alternative and use vegetable broth for additional flavor.

variation

For a twist, add cooked chicken or turkey to the casserole for extra protein. You can also substitute the sour cream with Greek yogurt for a tangy flavor and healthier option. If you like a bit of spice, consider adding some diced jalapeños or red pepper flakes.

FAQs

1. Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just make sure to thaw and drain excess moisture before using, so the casserole doesn’t become watery.

2. Can I prepare this casserole ahead of time?
Absolutely! You can assemble the casserole a day in advance and keep it in the refrigerator until you’re ready to bake it.

3. What if I don’t have cream of chicken soup?
You can create a homemade version using a white sauce base (butter, flour, milk) and adding chicken broth or seasoning for flavor. Alternatively, use cream of mushroom or any similar canned soup.