Zucchini Rice Stuffing Casserole (Printable Version)
Tender zucchini and rice in a savory, cheesy bake, finished with golden stuffing. Ideal for family gatherings.
# What You'll Need:
→ Vegetables
01 -
6 cups zucchini, sliced
02 -
1 cup onion, finely chopped
03 -
1 cup carrots, shredded
→ Base Components
04 -
1 cup cooked white rice
05 -
1 can (300 g) cream of mushroom soup or cream of chicken soup
06 -
1 cup sour cream
07 -
1 ½ cups shredded cheddar cheese
→ Seasonings
08 -
1/2 teaspoon garlic powder
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Topping
11 -
1 package (170 g) seasoned stuffing mix
12 -
1/2 cup melted butter
# Steps To Follow:
01 -
Preheat oven to 175°C. Lightly grease a 23x33 cm baking dish.
02 -
In a large skillet over medium heat, sauté zucchini, onion, and carrots in a small amount of oil or butter for 5–7 minutes until slightly tender. Remove from heat.
03 -
In a large bowl, mix sautéed vegetables, cooked rice, soup, sour cream, 1 cup of cheddar cheese, garlic powder, salt, and pepper. Stir until well combined.
04 -
Spread the vegetable and rice mixture evenly into the greased baking dish. Sprinkle with the remaining ½ cup of cheddar cheese.
05 -
In a separate bowl, combine stuffing mix with melted butter, mixing until evenly moistened.
06 -
Distribute the buttery stuffing mixture evenly over the casserole filling.
07 -
Bake uncovered for 30–35 minutes, until hot and bubbling and the stuffing topping is golden brown.
# Notes and Tips:
01 -
For a vegetarian option, use cream of mushroom soup. To freeze, assemble but do not bake; thaw in the refrigerator before baking as directed.
02 -
This dish makes an excellent potluck option and can be served as a hearty side or vegetarian main.