Description
A comforting cheesy zucchini casserole made with tender vegetables, creamy sauce, and a golden, crispy topping. This easy bake is perfect as a hearty side dish or a light main course.
Ingredients
- 4 cups zucchini, sliced
- 1 cup chopped onion
- 1/2 cup chopped green bell pepper
- 2 tablespoons butter
- 1 can (10.5 oz) cream of chicken soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 2 cups seasoned stuffing mix or breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 175°C (350°F).
- Melt butter in a skillet over medium heat and cook zucchini, onion, and bell pepper for 8–10 minutes until tender.
- In a bowl, mix cream of chicken soup and sour cream until smooth.
- Add cooked vegetables and mix well.
- Stir in cheddar cheese, Parmesan cheese, salt, and pepper.
- Fold in half of the stuffing mix or breadcrumbs.
- Transfer mixture to a greased baking dish.
- Sprinkle remaining stuffing mix evenly on top.
- Bake for 30–35 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- Use cream of mushroom soup for a vegetarian version.
- Add cooked chicken for extra protein.
- Mix different cheeses like mozzarella or Gruyère for variety.
- Drain zucchini well to prevent excess moisture.
- Add melted butter to topping for extra crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 45 mg
