This Zucchini Stuffing Casserole is a perfect weeknight dinner because it’s easy to make and only uses a few ingredients. This delicious comfort food is made with zucchini and carrots tossed in a mushroom cream sauce and topped with stuffing and baked to perfection.
Heat 1 tablespoon oil in a saucepan over medium-high heat. Add onion and cook until onion has released its water and begins to brown, about 10 minutes. Add chopped mushrooms, and cook until mushrooms release their juices and the pan looks dry again, about 5 minutes. Add remaining tablespoon oil, garlic powder, and flour to pan. Cook for about 2 minutes. Slowly add milk, stirring as you add so that there are no lumps. Add broth. Reduce heat, and cook for about 5 minutes longer, or until it reaches desired consistency. Season to taste with salt and pepper.
Soup can be made ahead up to 3 days, and kept in the fridge.
Preheat oven to 350° F.
Grease a casserole dish with butter or non-stick spray.
Combine zucchini and carrots in enough boiling, salted water to cover. Cover pan and simmer 7 minutes, until vegetables are tender. Drain.
In a large bowl, mix together mushroom soup, 1 ½ cups stuffing mix, and sour cream. Gently stir in cooked drained veggies. Transfer veggie mixture to the prepared casserole dish.
Melt butter in a small saucepan, and add the remaining ¾ cup stuffing mix; gently toss and sprinkle buttered stuffing over the casserole.
Bake in preheated oven, uncovered, for 30 minutes.