The best recipes are the ones that are guilt free but oh-so-tasty! Of course Zucchini Bread is on the menu in the autumn months, but how about a baked Zucchini Casserole? This zucchini squash casserole is perfect for veggie lovers because the vegetables are not overwhelmed by the other flavors, allowing that garden freshness to really shine through. It’s like a fancier version of Easy Parmesan Zucchini.
Zucchini Casserole With Stuffing
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What’s In Zucchini Casserole?
- Zucchini – the most obvious ingredient is this humble courgette. Zucchini is probably the most popular in the squash family since its skin is tender and it’s easy to cook. Try using a mix of green and golden zucchini to add extra color!
- Onions – so many varieties to choose from! I like to use sweet vidalia onions but it’s not necessary, zucchini casserole will taste great made with ordinary cooking onions. But if you really want to make it special, mix in some pearl onions while you saute, they make any dish extra special.
- Stuffing Mix – crunchy bread bits mixed with seasonings and Parmesan sets zucchini casserole apart. For some reason these flavors create just the right amount of subtle cheesy crunch.
Let’s Make It!
- Saute onions in olive oil for about 5 minutes being careful not to brown them.
- Add sliced zucchini and saute for a few more minutes. Don’t let courgettes cook too long, you’ll want them just slightly softened.
- Mix and layer remaining ingredients (as per recipe below).
- Bake until steaming hot and zucchini reaches desired texture, about 20 to 25 minutes.
Got Leftovers?
Zucchini Casserole can be reheated in the microwave, steamed, or sautéed again with a little oil. Or freeze leftovers in a ziplock bag or an airtight container of some sort. Then you can defrost right during cooking. Try transferring it into a casserole dish and mix up another batch of topping. Or just spread a can of french fried onions over the top, it will still taste great. For another idea, you can mix leftovers into a fritatta for a whole new dish!
What To Serve With Zucchini Casserole
Serve this cheesy zucchini side dish along with a meal of Easy Beef Stroganoff or Pork Chops with Mushroom Gravy. Have a dessert of scrumptious Cream Cheese Pumpkin Pie and your autumn feast will be complete!
More Delicious Casseroles For You To Try!
Broccoli Casserole – a simple, yet delicious casserole.
Cracker Barrel Copycat Hashbrown Casserole – a classic!
Cream Corn Casserole – perfect for a pot luck.
Classic Green Bean Casserole – everybody’s favorite.
Cheesy Broccoli Potato Casserole – A complete meal!
Zucchini Casserole With Stuffing
Ingredients
Instructions
- Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
- Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
- In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
- In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
- Bake for approximately 25 minutes or until stuffing is lightly browned.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This was so good! I had some sausage stuffing leftover in freezer from Thanksgiving. Just cooked zucchini, added the stuffing, little cream, egg, cheeses and viola!
That sounds perfect, Veronica! Thanks for sharing.
I am lucky enough to have neighbors who gift me with zucchini and other vegetables. We are all very pleased with this recipe because it uses considerable zucchini and I actually add more than your recipe calls for. It is always delicious even though I am not very good at following recipes explicitly!
That is so wonderful, MaryAnn! I am glad you could use up some of that delicious zucchini for this recipe.
Yummy. I cut the zucchini into 1/2” bite size. I did not add any water. Was enough moisture. Baked until topping nicely browned and crunchy. Let sit 10 minutes before serving. Will be making again.
I am so happy to hear you enjoyed this recipe Karey!
I used this as a base so really not rating — just commenting for whatever that’s worth. I always remove the seed section in larger zucchini or yellow squash thereby removing a lot of the juice (used about 3 cups in chunked up & did not pre-cook personal preference); subbed vegetable broth for the 1st water and added about a pound of cooked burger. Did not later just mixed the burger with cornbread stuffing mix and zucchini; mixed eggs, broth & cheeses together and then poured into the mix — & mixed well. Then added slices of butter (~3-4T) over top before baking in 7×11 casserole dish. We enjoyed but next time will try use sausage.
We love hearing the alterations readers make! Thanks for sharing Menkens! It sounds delicious 🙂
Hi Holly, love the recipe and will make it again…l also didn’t add the water, I think it was just moist enough without it…but your recipe needs a little work. When you talked about the recipe you mentioned Italian seasoning but it’s not listed in the actual recipe and it also doesn’t say when to spread it in the pan. I assumed that you were supposed to melt the butter before you added it to the topping which is what I did and it worked perfectly
You can add Italian seasoning for some extra flavor if you wish. We’ve removed the reference to clear up the confusion. Enjoy Jeanne!
This is going into my KEEPER folder!!! It was so good! The kids liked it too! (I didn’t add the water because it didn’t seem to need it, but that was the only thing I didn’t follow) Thank you!
So happy that your family loved this recipe Betsy!
Hi! Do you add the seasonings from the stuffing mix?
Yes, I would use the seasonings for the casserole. Enjoy Lisa!
How big of a stuff package for the zucchini stuffing recipe?
Linda, this recipe uses a standard 6 ounce box of stuffing. Enjoy the recipe!