Side Dishes

Zucchini Stuffing Casserole

Annette Daffin
June 29, 2013
163

A family favorite and must have in your recipe box.

12
3 to 4 cups zucchini, sliced or shredded
3/4 cup shredded carrot
1/2 cup chopped onion
4 plus 2 Tbsp butter
2 1/4 cups seasoned croutons
1 can cream of mushroom soup, or cream of celery or chicken.
1/2 cup sour cream
Preheat oven to 350 degrees F. Butter an 8x8 baking dish. Cook zucchini in a little salted water until tender. Melt 4 Tbsp butter in cast iron skillet. Slowly sauté carrots and onions in butter until tender. Remove from heat. stir in 1 1/2 cups croutons, soup and sour cream. Fold in cooked zucchini; place in prepared baking dish. Toss 2 Tbsp melted butter and croutons; top casserole. Bake for 30 to 40 minutes.
Nutritions

Calories
222

Sodium
295mg
12% DV

Fat
11g
17% DV

Protein
5g
10% DV

Carbs
23g
7% DV

Fiber
2g
8% DV
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