Zucchini Stuffing Casserole

Year-round stuffing

I love stuffing. And I love it year-round. Why is it that we just tend to have it at Thanksgiving and Christmas?

Well, I say that we should have it year-round! It’s that good!

Photo above: I wanted you to be able to see how finely I chop the mushrooms. Here they are cooking with the onions for the soup.

Need to use up some summer garden zucchini?

What better way to make stuffing summer friendly, than to add in a bunch of summer zucchini.

And this casserole is a great way to use up some of that summer zucchini that may be growing out of control in your garden (or in your neighbor’s garden).

Of course, the nice thing is that zucchini are available pretty much year-round at the grocery store. So, if you wan to make this at, say Thanksgiving, go right ahead. It’s great then too!

Classic vegetarian casserole

This is a casserole I’ve been making for years. It’s a great vegetarian casserole (be sure to buy a stuffing that doesn’t have chicken or turkey on the ingredient label if you want this to be vegetarian) with lots of flavor going on. (Heck, you could even serve this as a vegetarian stuffing at the holidays).

The photo above: cooked veggies being drained with the steam still coming off of them.

Classic casserole with updates

When I first started making this casserole, I made it with a can of condensed cream of mushroom soup. Well, I don’t eat those canned soups any longer; they have too much sodium for my tastes now.

So, I developed this recipe using my favorite homemade condensed cream of mushroom soup.

Photo above: the casserole is ready to go in the oven. When you combine the butter and the stuffing mix for the topping, you don’t need to toast the bread crumbs because the casserole goes into the oven uncovered, where the bread crumbs toast up inside as it bakes.

Want to switch it up even more?

I also love to eat this casserole cold, straight from the fridge. I think it’s delicious that way. Give it a try! Leftovers rock!

This casserole also lends itself to the addition of chicken, if you’re so inclined. I know that lots of my readers like chicken, and this is another way to make dinner so that everyone is happy.

Use up some leftover rotisserie chicken if you want.

Swap the sour cream for plain Greek yogurt.

You could also use yellow summer squash in this instead of green zucchini. Or, a mixture of both would be great.

For a burst of color, add some chopped red bell pepper or chopped pimento.

I’ve added potatoes to it as well, and it’s great like that too!

Use your favorite broth

What already tastes good to you is what will end up being your favorite.

I use Better Than Bouillon vegetable base for pretty much all of my cooking (if it’s not homemade broth). I like that it isn’t too salty, and how little space it takes to store so much broth.

Oh, and by the way, they have lots of different flavors of Better Than Bouillon to choose from.

If you aren’t used to vegetable broth, and you prefer chicken broth, use that.

The saltiness of the broth you use will decide how much salt to add at the end of the cooking. If you have a salty broth, you may not need to add any salt at all. But do taste the sauce and see if you need to add more salt and pepper.