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Zucchini Casserole

2 T olive oil

3 C diced zucchini

1 small onion, diced

4 carrots, sliced

1 box Stove Top Stuffing, reserve

½ C for topping

1 ½ C shredded cheddar cheese

½ C sour cream

1 can cream of celery soup

1 T butter, melted


Preheat oven to 350F. Sauté zucchini, onion and carrots for 10 minutes. In a bowl, mix stuffing, cheese, sour cream, and soup together. Add vegetable mixture to stuffing mixture and blend well. Pour into greased casserole dish. Add reserved bread crumbs to melted butter and crumble over top of casserole. Bake for 35 minutes.

NOTE: We love one dish meals, so we like to use cream of chicken soup instead of celery and add a few cups of cooked chicken.