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Categories: Sides, Vegetables

Zucchini-Stuffing Casserole

Dear SOS: Here is the zucchini casserole recipe that I think Liz Horvath was requesting (Culinary SOS, Aug. 15). I have brought it to many potluck dinners, and it's always a big hit. As you can see, it was printed ... Read more

Total time: 1 hour | Serves 6 to 8
  • 4 zucchini, sliced 1/3 inch thick
  • 1/2 cup boiling salted water
  • 6 tablespoons butter
  • 1/2 cup chopped onion
  • 3/4 cup shredded carrots
  • 2 1/4 cups herbed bread stuffing cubes
  • 1 (10 3/4-ounce) can of cream of chicken soup
  • 1/2 cup sour cream

Step 1Heat the oven to 350 degrees.

Step 2Cook the zucchini in boiling salted water until crisp-tender, about 10 minutes. Drain.

Step 3Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.

Step 4Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.

Step 5Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.

Each serving:
358 calories; 1,136 mg sodium; 44 mg cholesterol; 20 grams fat; 11 grams saturated fat; 39 grams carbohydrates; 7 grams protein; 2.98 grams fiber.
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