Best Zucchini And Stuffing Casserole Recipes

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Boil zucchini and onion for 5 minutes, drain.
• In separate bowl, stir melted butter into stuffing mix.
• Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
• Mix sour cream and cream of chicken soup into drained zucchini and onions.
• Poor zucchini mixture over first layer of stuffing mix.
• Top with remaining stuffing.
• Bake at 350 degrees for 30 minutes, uncovered.

ZUCCHINI CHICKEN AND STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a medium saucepan, combine zucchini and onion, add in water just to cover, and bring to a boil.
• Boil for 5 minutes; drain and cool.
• In a large bowl, combine shredded carrots, undiluted soup, sour cream and garlic powder, salt and pepper (to taste if using) mix well to combine.
• Add in cooled zucchini/onion mixture and cooked, cubed chicken; mix to combine.
• Spread into prepared baking dish.
• For the topping: In a medium microwave-safe bowl, melt the butter in the microwave.
• Add in the stuffing mix (with seasoning pack) toss well.
• Sprinkle over the top of the casserole.
• Top with cheese.
• Bake for 1 hour, or until golden brown.
• Delicious!

PORK CHOP, ZUCCHINI, TOMATO AND STUFFING CASSEROLE

Steps:

• In one saucepan put in all zucchini and saute it until it is tender (about 10 minutes). Make sure you keep turning the zucchini over. Season them with garlic salt.
• In another saucepan brown the pork chops seasoned with the pepper and garlic salt (I use alot of garlic salt) on both sides.
• Place the chops in a 9x13 baking dish and then put the tomatoes in the saucepan and let them cook a little bit.
• In a bowl combine the soup and sour cream and milk. Then once mixed add in the stuffing and coat well.
• Lay the zucchini on the pork chops, then the tomatoes, and sprinkle with a little salt.
• Then spread the stuffing on the other layers and sprinkle the cheeses on top.
• Bake in an oven at 350 for 35-45 minutes, or until chops are fully cooked through.

MICROWAVE CHICKEN, ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Combine zucchini, bell pepper and onion in 3-quart microwaveable casserole. Cover and cook on Full Power for 13 to 16 minutes, until crisp-tender. The vegetables may give off quite a bit of liquid; this is fine. Do not drain them.
• Add the soup, sour cream, chicken and black pepper to the vegetables, carefully stirring to blend without breaking up the zucchini.
• Next, fold in the stuffing mix and any flavor packet it may come with. (Some brands have the herbs/spices already mixed in.) Cover the casserole and heat on Full Power for an additional 7 to 10 minutes. The stuffing should absorb the moisture from the cooked vegetables and the soup and sour cream.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Place zucchini with 1/2 cup of water in a 5 qt. dutch oven. Cook over medium heat until Zucchini is tender. Drain well.
• Cut chicken breasts into one inch cubes. Heat 1 Tbsp. of the olive oil in a pan and saute chicken until browned. Remove from pan and set aside.
• In the same pan as you cooked the chicken, place 3 Tbsp olive oil and saute the onion and carrots until tender.
• Add the chicken back into the pan along with the zucchini, 1 1/2 cups of the herb stuffing crumbs, the soup and sour cream. Combine gently to not break up the zucchini too much.
• Place into a greased baking dish. Combine the remaining Stuffing crumbs, olive oil and asiago cheese. Sprinkle on top of casserole.
• Bake uncovered in a preheated 350 degree oven for 45 minutes.