Quick & Cheesy Stuffing Zucchini Bake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and has a similar flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture.

Preheat oven to 350 degrees.

Boil sliced zucchini in salted water for 5 minutes or until tender. Drain and set aside.

In a large mixing bowl, combine 1 ¼ cups of stuffing mix, the mushroom soup, and sour cream. Mix well and set aside.

Heat olive oil in a large skillet over medium to medium high heat until a drop of water dances when flicked in the pan. Add carrots and onions, stirring periodically.

Cook until tender, about 5 minutes, then transfer to the large mixing bowl with the stuffing mixture. Mix well.

Add the drained zucchini and gently stir until combined.

Pour the mixture into a 13x9 ungreased pan or casserole dish.

Top with crispy fried onions or extra stuffing mix if desired.

Sprinkle shredded cheese on top.

Bake for 30 minutes.

To add an extra stuffing layer, wipe out the skillet with a paper towel and melt butter over medium heat.

Add the remaining stuffing mix and stir until totally coated in the butter.

Pour the stuffing mixture on top of the casserole and distribute evenly, then continue with the crispy onions and cheese before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens