Zucchini Stuffing Casserole
Zucchini stuffing casserole is a comforting, savory side dish that's perfect for your next holiday dinner. Layers of creamy mushroom zucchini filling and homemade stuffing are baked to perfection in the oven.
Servings: 10 servings
Calories: 229kcal
Ingredients
Stuffing
- ¼ cup (56 g) unsalted butter
- 1 small onion, chopped
- 2 celery ribs, chopped
- ¾ teaspoon dried sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 cups dried bread cubes, or about ½ pound of crusty bread, sliced into small cubes and dried out*
Zucchini filling
- ¼ cup (56 g) unsalted butter
- 4 ounces (113 g) button mushrooms, sliced
- 16 ounces (453 g) chicken broth
- 12 ounces (340 g) whole milk
- ¼ cup (30 g) all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 pounds (907 g) zucchini, thick sliced, about 4 to 5 medium zucchini
Instructions
Stuffing
- Preheat oven to 350℉. Lightly grease a 9x13 casserole dish and set aside.
- In a saucepan over medium heat, melt butter. Add onion and celery and cook until softened, about 4 to 5 minutes. Remove from heat and add seasoning. Toss with bread cubes and set aside.
Zucchini filling
- In a saucepan over medium heat, melt butter. Add mushrooms and cook until lightly browned, about 3 to 4 minutes. Whisk in flour and cook for another minute. Slowly add broth, milk, thyme, salt, and pepper, whisking until smooth. Cook another 3 to 5 minutes, or until thickened slightly (sauce should thickly coat the back of a spoon). Remove from heat and add zucchini, tossing to coat.
Assembly and baking
- Spread half of stuffing mixture into a single layer in the bottom of your casserole dish. Top with entire zucchini filling mixture. Top with remaining stuffing, spread into an even layer.
- Bake for about 40 minutes, or until topping is browned and filling is hot and bubbling throughout.
- Remove from oven and allow to set for 20 minutes before serving.
Recommended Equipment
Notes
- * To dry out fresh bread - Preheat oven to 225 degrees Fahrenheit and spread bread cubes into a single layer on a sheet pan. Bake for 30 to 40 minutes, or until dry and crunchy, stirring once halfway through.
- Storage: Leftovers will keep for 3 to 4 days in a tightly sealed container in the refrigerator. Stuffing topping will get soft.
Nutrition Estimate
Calories: 229kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 583mg | Potassium: 400mg | Fiber: 3g | Sugar: 7g | Vitamin A: 528IU | Vitamin C: 17mg | Calcium: 107mg | Iron: 2mg