A Cozy, Comforting Classic

As the seasons shift and cozy dinners begin to call our names, few dishes are as comforting and satisfying as a bubbling casserole pulled fresh from the oven. One of our favorite go-to recipes this time of year is this Zucchini Casserole with Stuffing — a creamy, hearty, and veggie-packed bake that brings nostalgia and flavor to your table. Whether you’re looking for a crowd-pleasing side for a holiday feast or a meatless main for a weeknight dinner, this casserole checks every box.

Packed with tender zucchini, crunchy stuffing, and rich, savory notes from sour cream and cream of mushroom soup, this dish feels indulgent yet remains surprisingly easy to make. If you’re a fan of simple ingredients delivering big flavor, this is your kind of recipe.

Who Will Love This Zucchini Casserole?

This recipe is perfect for:

Vegetarians looking for a flavorful, filling main dish.
Busy home cooks who want a fuss-free meal with minimal prep.
Families who need a kid-friendly way to get more veggies on the plate.
Holiday hosts in search of a comforting, make-ahead side dish.

Zucchini Casserole with Stuffing is a timeless, retro-inspired dish that feels just as relevant today as it did on grandma’s table. It’s creamy, savory, and topped with that irresistible buttery stuffing crust—what’s not to love?

Ingredients You’ll Need

Here’s everything that goes into this delicious bake:

6 cups diced zucchini
1 (10.5 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup shredded carrots
½ cup chopped onion
1 (6 ounce) package dry bread stuffing mix
½ cup butter, melted

These pantry-friendly ingredients come together quickly and require minimal chopping. It’s the kind of recipe that feels homemade without the heavy lift.

Kitchen Equipment Needed

To make this Zucchini Casserole with Stuffing, you’ll need the following tools:

Large pot (for boiling zucchini)
Large mixing bowls (at least 2)
Cutting board and knife
Measuring cups and spoons
Mixing spoon or spatula
2-quart casserole dish
Oven mitts
Aluminum foil (optional, to prevent over-browning)

Step-by-Step Directions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish and set it aside.

2. Boil the Zucchini

Bring a large pot of lightly salted water to a boil. Add the diced zucchini and cook for about 5 minutes, until just crisp-tender. Drain well to avoid excess moisture in the casserole.

3. Mix the Filling

In a large bowl, combine the drained zucchini with the cream of mushroom soup, sour cream, shredded carrots, and chopped onion. Stir until evenly mixed.

4. Prepare the Stuffing

In a separate bowl, mix the dry bread stuffing mix with the melted butter. This will form the buttery, crunchy topping and bottom layer.

5. Assemble the Casserole

Spread half of the stuffing mixture into the bottom of the greased casserole dish. Spoon the zucchini mixture over it evenly, then top with the remaining stuffing mix.

6. Bake to Golden Perfection

Bake in the preheated oven for about 20 minutes, or until the top is golden brown and the casserole is bubbling. Let cool slightly before serving.

Recipe Tips and Variations

Don’t Overcook the Zucchini

You want the zucchini to be tender but not mushy—remember, it will continue to cook in the oven.

Swap the Soup

No cream of mushroom on hand? Try cream of celery or cream of chicken for a different twist.

Add Protein

To turn this into a heartier main, add shredded rotisserie chicken or cooked ground turkey into the zucchini mixture.

Make It Gluten-Free

Use a gluten-free stuffing mix and check that your soup is certified gluten-free.

Add Cheese

For extra richness, stir in ½ to 1 cup of shredded sharp cheddar or Parmesan into the zucchini mix before baking.

Use Fresh Herbs

A tablespoon of chopped fresh thyme or parsley added to the filling brings brightness and freshness.

Storing and Reheating Leftovers

This casserole stores beautifully, making it ideal for meal prep or holiday leftovers.

To Store:
Cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days.

To Freeze:
Wrap the cooked and cooled casserole tightly in plastic wrap and foil, or store individual portions in freezer-safe containers. Freeze for up to 2 months.

To Reheat:
Reheat in a 350°F oven until warmed through (about 15-20 minutes), or microwave individual portions for 1–2 minutes, checking for doneness.

What to Serve with Zucchini Casserole

This dish can shine as a standalone vegetarian main or work as a side. Here are some great pairing ideas:

As a Main:

Mixed green salad with vinaigrette
Crusty artisan bread or garlic knots
Roasted Brussels sprouts or green beans

As a Side:

Herb-roasted chicken
Baked ham
Turkey with cranberry sauce (hello, Thanksgiving!)

Drink Pairings:

Crisp white wine (like Sauvignon Blanc)
Light beer or a hard cider
Sparkling water with lemon for a non-alcoholic option

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. Assemble the casserole (minus baking), cover, and refrigerate for up to 24 hours. Bake as directed when ready.

Can I use frozen zucchini?

Yes, but be sure to thaw and thoroughly drain it to avoid a watery casserole.

Is this dish vegetarian?

Yes! Just be sure your soup and stuffing mix are vegetarian-friendly, as some may contain animal-based ingredients.

Can I add other vegetables?

Definitely! Try adding peas, corn, or diced bell peppers for more color and texture.

Can I double the recipe?

Yes. Use a 9×13-inch baking dish and double all ingredients. You may need to increase baking time by 5–10 minutes.

Final Thoughts

Zucchini Casserole with Stuffing is one of those classic comfort food recipes that’s endlessly adaptable and universally loved. It’s hearty, rich in texture, and full of familiar flavors that evoke warmth and family gatherings. Whether you’re preparing for a holiday dinner or just a cozy weeknight, this dish delivers every time.

Loved this recipe?

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