Zucchini-Stuffing Casserole

Time 1 hour
Yields Serves 6 to 8
Zucchini-Stuffing Casserole

Heat the oven to 350 degrees.


Cook the zucchini in boiling salted water until crisp-tender, about 10 minutes. Drain.


Melt 4 tablespoons of butter in a saucepan and cook the onion until tender, about 5 minutes. Stir in the shredded carrots and cook a few minutes more.


Remove the pan from the heat and add 1 1/2 cups of stuffing, the soup and the sour cream. Gently stir in the zucchini. Turn into a 1 1/2-quart casserole.


Melt the remaining 2 tablespoons of butter in a sauce pan and add the remaining stuffing. Sprinkle the bread cubes on top of the casserole. Bake until heated through, 30 to 40 minutes.

Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.