Prep time: 10 mins | Cook time: 30 mins | Serves: 5-6
I have tons of zucchini sitting in my kitchen. My husband, for the love of zucchini, bought so many yesterday. So I thought, why not experiment and do something out of the ordinary. I have been thinking of making Zucchini Casserole for a while now, so I just jumped in and gather what I need. At first, I was hesitant because I have the pickiest eaters but let me tell you, this recipe is incredibly easy and quick to throw together! And the result is surprisingly delicious! I paired it with some grilled fish, and my entire family loves it so much! I plan on making this again soon because it’s freaking scrumptious my kids begged me to make this again with their mouths full!
Ingredients
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1 tablespoon bacon grease (or butter)
2 medium zucchini, chopped
1 small onion, chopped
1 large carrot, shredded
10 1/2 ounces can cream of mushroom soup
2 tablespoons heavy cream or milk
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup shredded sharp cheddar cheese
6 ounces box dry chicken stuffing mix
1 tablespoon butter, melted
How to make Zucchini Casserole
Step 1: In a skillet, melt the bacon grease over medium-high heat. Once melted, add the zucchini, onion, and carrot to the skillet and cook for about 5 to 6 minutes, stirring often until the zucchini is tender.
Step 2: Take the skillet off the heat and stir in the soup, cream, pepper, and garlic powder. Add the cheese and stir well until mixed. Then, add the 3/4 stuffing mix and whisk well to combine.
Step 3: Into a lightly greased 9 x 9-inch baking dish, pour the mixture.
Step 4: Mix the melted butter and the rest of the stuffing mix. Sprinkle this over the casserole.
Step 5: Tent the casserole with tin foil and place it in 350 degrees preheated oven. Bake for about 25 minutes. Remove the cover and continue to bake for another 5 minutes.
Ingredients
- 1 tablespoon bacon grease (or butter)
- 2 medium zucchini, chopped
- 1 small onion, chopped
- 1 large carrot, shredded
- 10 1/2 ounces can cream of mushroom soup
- 2 tablespoons heavy cream or milk
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 6 ounces box dry chicken stuffing mix
- 1 tablespoon butter, melted
Instructions
Step 1: In a skillet, melt the bacon grease over medium-high heat. Once melted, add the zucchini, onion, and carrot to the skillet and cook for about 5 to 6 minutes, stirring often until the zucchini is tender.
Step 2: Take the skillet off the heat and stir in the soup, cream, pepper, and garlic powder. Add the cheese and stir well until mixed. Then, add the 3/4 stuffing mix and whisk well to combine.
Step 3: Into a lightly greased 9 x 9-inch baking dish, pour the mixture.
Step 4: Mix the melted butter and the rest of the stuffing mix. Sprinkle this over the casserole.
Step 5: Tent the casserole with tin foil and place it in 350 degrees preheated oven. Bake for about 25 minutes. Remove the cover and continue to bake for another 5 minutes.
