Zucchini Rice Stuffing Casserole (Print Version)
A hearty casserole of zucchini, rice, and stuffing blended with vegetables and creamy sauce, baked to golden perfection.
# Ingredients:
→ Vegetables
01 -
6 cups (approx. 900 g) zucchini, thinly sliced
02 -
1 cup (150 g) onion, finely chopped
03 -
1 cup (110 g) carrots, coarsely shredded
→ Grains and Starches
04 -
1 cup (180 g) cooked white rice (long grain or jasmine)
→ Dairy and Eggs
05 -
1 cup (240 g) sour cream
06 -
1/2 cup (115 g) unsalted butter, softened
→ Soups and Mixes
07 -
1 can (298 g) cream of chicken soup
08 -
1 box (170 g) chicken-flavored stuffing mix
→ Seasonings
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Preheat oven to 175°C. Lightly grease a 33x23 cm baking dish.
02 -
In a large mixing bowl, combine sliced zucchini, chopped onion, and shredded carrots. Mix thoroughly.
03 -
Add cooked white rice, sour cream, and cream of chicken soup to the vegetables. Mix until homogeneous.
04 -
Gently fold in the chicken-flavored stuffing mix, ensuring even distribution throughout the mixture.
05 -
Melt the softened butter and drizzle over the casserole mixture. Stir well to combine. Season with salt and black pepper to taste.
06 -
Pour the prepared mixture into the greased baking dish, spreading it evenly. Bake for 30–35 minutes, or until the top is golden and the dish is bubbling.
07 -
Remove from the oven and allow to cool slightly before portioning and serving.
# Notes:
01 -
For enhanced flavor and presentation, garnish with freshly chopped herbs or grated cheese before baking.