Our family went out of town for a week and weren’t too surprised to find three zucchini’s the size of my daughter’s leg 😉 I have been searching the internet for every zucchini recipe I can find. I have a freezer filled with shredded zucchini and I was stump for new ways to eat all of the zucchini in our garden. I was visiting a neighbor and she told me about her family’s favorite zucchini recipe. I tried it and my family was not dissapointed. This casserole is comfort food at it’s best. The stuffing mix, cream of chicken soup and all of the fresh vegetables was a satisfying combination that we all loved. My husband even went back for seconds and said, “this tastes a lot better than it looks..it is surprisingly really good”. If you need a side dish (or main dish) that will feed a lot of people and uses up those zucchini, onions and carrots from your garden, this dish is the one for you! Happy harvesting!

(One zucchini was so big my son spent the afternoon carving it into a canoe..the possibilities are endless 😉
Zucchini Casserole
Ingredients
  1. 6 c. sliced zucchini
  2. 1 onion, sliced
  3. 1 c. carrots, sliced
  4. 1 c. sour cream
  5. 1 box Stove Top Stuffing Mix
  6. 1 can cream of chicken soup (or use homemade)
  7. 1/2 c. butter, melted
  8. 1/4 c. shredded parmesan cheese (optional)
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Instructions
  1. Slice vegetables and place in a large pot filled with water. Bring water (with vegetables) to a boil. Let boil for 2-3 minutes and then remove from heat. Drain vegetables. Season vegetables with salt and pepper. Set aside.
  2. Mix together the sour cream and cream of chicken soup.
  3. Melt the butter and pour on top of the Stove Top Stuffing mix. Combine until the stuffing is moist.
  4. In a 9x13 pan, pour 1/2 of the stuffing mix on the bottom of the pan. Pour 1/2 of the drained vegetables on top of the stuffing. Spread 1/2 of the sour cream and soup mixture on top of the vegetables. Place the rest of the vegetables on top of the soup. Spread the rest of the soup on top of the second layer of vegetables. Sprinkle the stuffing mix on top of the soup. Sprinkle the parmesan cheese on top of the stuffing mix. Bake casserole at 350 for 30-35 minutes or until soup begins to bubble and stuffing mix is browned.
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(Our harvest this week when we returned from out of town. I think garden carrots are the cutest! We feel like Bugs Bunny when we wash them off and eat them with the greens attached–so fun!!)

(Remember.. if you have extra produce from your garden that you are not ready to use yet, just wash the vegetables or fruit and place in a Ziploc bag. All of my tomatillos are not ripe enough to make salsa with so I remove the skins and rinse, and then put them in a freezer bag for later use. This also works great with cooked beets, onions, bell peppers, hot peppers, tomatoes, carrots, etc.)