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!
- 6 c. sliced zucchini
- 1 onion, sliced
- 1 c. carrots, sliced
- 1 c. sour cream
- 1 box Stove Top Stuffing Mix
- 1 can cream of chicken soup (or use homemade)
- 1/2 c. butter, melted
- 1/4 c. shredded parmesan cheese (optional)
- 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.
- Mix together the sour cream and cream of chicken soup.
- Melt the butter and pour on top of the Stove Top Stuffing mix. Combine until the stuffing is moist.
- 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.
(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.)
If you want to use up zucchinis fast slice 'em up and dehydrate them with salt. Zucchini chips are yum.
Here's a really easy recipe that is soooo flavorful and its easy peasy and minutes to prepare.
Saute garlic (1-2 cloves)
Add zucchini (3-4 average small)
Fresh or homecanned tomatoes diced
(if canned, let zucchini cook a bit before adding since they don't need to be cooke, just heated)
Salt and pepper to taste.
While that is cooking, boil water for noodles (I used linguini) and cook al dente.
Serve zucchini/tomato mixture over noodles and top with mozzarella and/or fresh Parmesan cheese. Delish and so flavorful.
Have you ever canned tomatillos? Do you know if its even possible if you haven't done it?
TIA
Yum! We made this for dinner tonight and we had to have 2nd helpings! I used to make a similar recipe except it was went the season packet was separate. Since I couldn't find the old stove top stuffing, I quit making it. I'm glad to have found your recipe – it is just like I remember – Yum!! A great way to use up Zucchini. Thanks for sharing.
Those recipes sound delicious too! Zucchini is so versatile..I love it!!
I am sure you could bottle tomatillos. I have never done it, but that is a great idea. I usually just turn it into salsa verde and either freeze it or bottle it. When I do it, I will post that recipe.
Thanks for your comments 😉
I made a very similar zucchini casserole a while ago. It did taste a lot better than it looked. We have been eating a lot of zucchini lately. A couple of days ago I made a zucchini cobbler that tasted just like apple cobbler. There is a recipe on my blog in case you are interested.