Add comma separated list of ingredients to include in recipe. Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Or use a combination of zucchini and summer squash. Drain. I added mushrooms and it was great. In a small bowl, combine the remaining stuffing mixture… Cook zucchini in a little salted water until tender. Shortcut recipes are recipes that utilize the conveniences of prepackaged and preseasoned foods such as stuffing mix, cake mix, etc. Spoon the zucchini mixture on top. Your email address will not be published. We are the kitchen divas: Karin and my partner in life Ken. In saucepan cook carrots and onions in 4 tablespoons butter until tender. I also added 1/2 C of shredded swiss cheese and 1/3 C of Parmesean/Romano cheese. This dish is so easy yet so satisfying! Wash the zucchini and cut off the ends. Maybe adding cooked chicken would help... Congrats! I thought the zucchini might be bland, but it wasn't at all (it actually tasted a lot like broccoli...). Add comma separated list of ingredients to exclude from recipe. Add just enough water for the stuffing mixture to be moist. I have to say that I didn't follow the recipe exactly - I halved it and subbed celery for carrots. Only 6 ingredients make up this delicious recipe! Toss stuffing mix with butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. butter 2-1/4 c. herbed stuffing cubes 1 can cream of chicken or cream of mushroom soup 1/2 c. sour cream or milk May top casserole with grated cheese, bacon bits, or French fried onions the last 10 minutes of baking. Its really good! Peel the carrots and shred on the large holes of a box grater or food processor shredding disc. I love a good “shortcut” recipe. Poor zucchini mixture over first layer of stuffing mix. Go ahead and use yellow summer squash if that's what you have. All Rights Reserved. If you aren't able to finely dice your onion, you can slice it into bigger slivers and add it to your boiling squash and zucchini to cook thoroughly before baking. Stir in carrots. Cover the dish with aluminum foil and bake in preheated oven for 60 minutes. this link is to an external site that may or may not meet accessibility guidelines. I put half the stuffing mixture in the bottom of the casserole dish, and sprinkle the rest on top. Most people won't think twice about serving basic cornbread when is on the table. Top with remaining stuffing. This recipe combines the two in a simple, cheesy and delicious Squash and Zucchini Stuffing Casserole that comes together in no time at all! A great way to use up your zucchini crop. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition I made it for Thanksgiving last year for the first time & there were no leftovers. Gently stir in zucchini and turn into 1-1/2 quart casserole. Powered by WordPress, In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat, Cover pan with lid and boil until just tender - about 6 minutes, In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well, Add squash and zucchini into stuffing mixture and stir, Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese, Bake for 25-30 minutes, or until thoroughly heated throughout. I will definately be making this for the holidays. However I thought this recipe was really good - you could tweak it by adding different veggies or herbs and the addition of chicken or some other perhaps leftover meat would make this a main dish. I have to tell you that Ken finds the second box of Stuffing Mix too much. Preheat oven to 350 degrees F (175 degrees C). I use a whole box of stuffing as a bottom pie crust, then whole mixture over it. With this cookbook, you’re never more than a few steps away from a down home dinner. Got great reviews and smelled wonderful. Information is not currently available for this nutrient. Mix sour cream and cream of chicken soup into drained zucchini and onions. Spread into baking dish. After following all of the the steps (also added a minced clove of garlic) and checking on the dish half-way through cooking time the stuffing on the bottom and top was extremley crispy (perhaps b/c I used a package of Stove Top stuffing?). In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the … Try to find what you like best. Gently stir in … Cut the zucchini into 1/2-inch round slices. 259 calories; protein 5.6g 11% DV; carbohydrates 24.1g 8% DV; fat 16.2g 25% DV; cholesterol 39.2mg 13% DV; sodium 775.8mg 31% DV. Thanks for the great recipe. Info. melt 4 table butter in sauce pan cook the carrots and onions till tender. In a small bowl combine stuffing and butter. I use cream of celery with a whole can of milk. Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan. Preheat oven to 350°F. Also I added the aforementioned pinch of garlic powder and some leftover cheese on top. Total Carbohydrate 4 med. I use the Savory Herb Sotve Top dressing and mix a little in with the mix.