Sunday Dinner Zucchini Delight
Submitted by glitterwings2003
Layered zucchini casserole with sour cream, cream of mushroom soup, and herb stuffing mix baked until bubbly and golden. A cozy, old-fashioned side dish that feeds 6 in under an hour.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
45 minThis is the casserole your grandma would have brought to every church potluck, and for good reason.
Sliced zucchini, onions, and green pepper get layered with a creamy mix of sour cream and mushroom soup, then topped with buttery herb stuffing. Two layers deep, baked until everything is bubbling and the top turns golden and crunchy.
It’s comfort food through and through. The kind of side dish that makes everyone go back for seconds, even the people who claim they don’t like zucchini.
Chef Tips
- Cook the zucchini just until barely tender. It’ll finish cooking in the oven, and mushy zucchini ruins the whole thing.
- Drain the cooked vegetables well so the casserole doesn’t get watery on the bottom.
- Use the undiluted soup straight from the can. Adding liquid will make it too loose.
- Crush the top layer of stuffing mix slightly for more crunch and better browning.
Ingredients
Directions
Cook zucchini, onion, and pepper until just tender and drain.
Combine sour cream and mushroom soup in a separate bowl.
Butter 10 inch baking dish .
Place half of the vegetable misture in dish; spread half of the sour cream/soup mixture over vegetables; cover with half stuffing mix.
Sprinkle with half of the melted butter (or margarine)
Repeat for second layer.
Bake at 350℉ (180℃) F for 25 minutes, or until bubbly and top is browned.
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