Zucchini casserole with stove top stuffing and sausage

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This oven-baked zucchini casserole with stuffing is the best way to enjoy roasted vegetables this fall! This delicious side dish takes your favorite summer crop, the zucchini, and combines it with cream of chicken soup, stuffing, carrots, and onions to make an easy stuffing with zucchini casserole that is perfect for weeknight dinners and your holiday table. It’s a WHOLE LOTTA YUM!

• Stuffing with Zucchini Casserole
• Ingredient Notes
• Step by Step Instructions
• Recipe Tips
• Common Questions
• More Zucchini Recipes
• Zucchini Stuffing Casserole

As soon as fresh zucchini hits the shelves of our local shops, we know that zucchini casserole with stuffing is coming soon! The creamy vegetable side dish is always a hit in our home whether we serve it in the cooler months as a dinner side dish, or when it’s served alongside roasts, rolls, and other holiday favorites. It’s great as a summer casserole too with fresh garden zucchini!

Speaking of holiday favorites, you can make a simple yet flavorful meal for your Thanksgiving table when you pair our zucchini and stuffing bake with these herb-coated air fryer turkey thighs and a beet salad with feta and pecans.

Of course, if you’d prefer to make homemade stuffing for your holiday table we’ve got you covered with this savory sausage apple sage stuffing.

Why You’ll Love This!

• Zucchini stuffing casserole is a fantastic way to enjoy summer’s favorite vegetable all season long!
• With a bake time of just 30-minutes, this side dish is ready for your table in a reasonable about of time making it perfect for weeknight dinners as well as for your holiday meal.
• Filled with zucchini, carrots, and onions, our zucchini casserole with stuffing is a great way to enjoy your vegetables. If you are looking for gluten-free or dairy-free options, please see diet adaptions below.
• This easy vegetable bake uses storebought stuffing mix and condensed soup to create a creamy side dish that is sure to please.

Ingredient Notes

• zucchini, cut into 1/2″ slices – you can also cut the zucchini into cubes
• butter
• shredded carrot – buying pre-shredded carrots saves you a bit of time or you can shred peeled carrots
• chopped onion – any variety of onion will work such as red, yellow, white, or sweet
• herb stuffing mix – like Pepperidge Farm or Stove Top – any type of flavored stuffing mic will work here, they all taste slightly different so that of course will impact the final taste.
• cream of chicken soup – you can use canned like Campbell’s condensed soup or try our homemade recipe
• sour cream – regular or light sour cream works well
• seasoning – adding in black pepper and garlic salt gives the dish a little boost of flavor. A touch of spice like red pepper flakes or a pinch of cayenne would work well too.

VARIATIONS

• Add vegetables- Add in additional veggies such as mushrooms, tomatoes, celery, or red peppers. Fresh herbs such as parsley would be a great addition.
• Add protein – Add in protein options like add cubed turkey, shredded chicken, ham, sliced sausage, or crumbled sausage to make a one-pan meal.
• Add shredded cheese on top, we always recommend shredding your own cheese since it melts better than the pre-shredded cheese coated in potato starch.

** Please see the recipe card at the bottom of the post for the exact quantities **

Diet Adaptions

• Dairy-free – Make it dairy free with vegan sour cream and our homemade cream of chicken soup and margarine.
• Gluten-free – Use a GF stuffing mix and homemade condensed chicken soup.

Step by Step Instructions

Parboiled zucchini is layered between stuffing mix and cream of chicken soup before this delicious vegetable bake is roasted in the oven for just 30 minutes!

Prep Ingredients

Preheat the oven to 350 F.

If your vegetables are not ready to go slice the zucchini into 1/2″ thick pieces, shred the carrots, and chop the onions.

Add cold water to a medium-sized saucepan and bring to a boil on high heat.

Assemble

Once the water boils, add the zucchini and turn the heat down to medium. Cook the zucchini until it is just tender. Drain the water and set the zucchini aside.

Meanwhile, melt 4 tablespoons of the butter in a skillet over medium heat. Add the carrot and onion, and saute until tender. Remove them from the heat.

Add 1 1/2 cups of stuffing mix, condensed soup, sour cream, and zucchini to the pan.

Add the mix to a greased 9×9 casserole dish.

Melt the remaining 2 tablespoons of butter in a skillet and toss with the rest of the stuffing mix. Sprinkle this on top of the casserole.

Bake

Bake for 30 minutes or until it’s heated through. Enjoy!

Recipe Tips

• Be sure to not over-boil your zucchini as it will continue cooking in the oven.
• The recipe can be doubled and baked in a 9×13 pan, the cooking time will take a little bit longer.
• We prefer to use homemade condensed cream of chicken soup, it’s super easy to make, tastes better than canned, and uses common ingredients.
• The stuffing casserole can be assembled a day ahead of time and then baked the day you’re serving it.

Common Questions

How long does it keep?

You can store uncooked zucchini casserole with stuffing in the fridge for 1-2 days (perfect for meal prepping part of your holiday meal!). Store any leftovers you may have in the fridge in a covered container for 3-4 days.

More Zucchini Recipes

Looking for more zucchini recipes?

• Italian baked zucchini and squash
• Ground beef zucchini casserole
• Vegan zucchini curry
• Pesto shrimp zucchini noodles

Please leave a review if you make our recipe! We love feedback from readers, plus it helps others too.

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Ingredients

• 6 cups zucchini, cut into 1/2" slices or cubes
• 6 tablespoons butter
• 3/4 cup shredded carrot
• 1/2 cup chopped onion
• 2 1/4 cup herb stuffing mix (like Pepperidge Farm or Stove Top)
• 1 can cream of chicken soup (or our homemade recipe)
• 1/2 cup sour cream
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 350 F.
2. Add 8 cups of cold water to a medium-sized saucepan and bring to a boil on high heat. Add the zucchini, turn the heat down to medium, and cook it until just tender. Drain the water and set the zucchini aside.
3. In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the carrot and onion, sauteeing it until tender. Remove them from the heat.
4. Combine 1 1/2 cups stuffing mix, condensed soup, sour cream, garlic powder, black pepper, and zucchini in the skillet.
5. Transfer the mix to a greased 9x9 casserole dish.
6. Melt the remaining 2 tablespoons of butter in a skillet and toss with the rest of the stuffing mix. Sprinkle this on top of the casserole.
7. Bake for 30 minutes or until it's heated through. Enjoy!

Notes

The recipe can be doubled and baked in a 9x13 pan, the cooking time will take a little bit longer.

If you have a large cast iron skillet you can use that for baking instead of transferring the casserole to a 9x9 pan.

We prefer to use homemade condensed cream of chicken soup, it's super easy to make, tastes better than canned, and uses common ingredients.

The stuffing casserole can be assembled a day ahead of time and then bake the day you're serving it.

VARIATIONS
Add more veggies such as mushrooms, diced and seeded tomatoes, celery, or red peppers. Fresh herbs such as parsley would work well also.
Add protein - add cubed turkey, shredded chicken, ham, sliced sausage, or crumbled sausage to make a one-pan meal
Add cheese on top - shredded cheddar (not pre-shredded)