Zucchini Rice with Savory Stuffing and Vegetables (Print version)

A cozy zucchini rice casserole with tender vegetables, creamy mushroom sauce, herb stuffing, and a golden buttery topping.

# Ingredients:

For the casserole

01 - 2 tablespoons olive oil
02 - 4 cups (520 g) diced zucchini, from about 3 medium zucchini
03 - 1 small yellow onion, finely chopped
04 - 2 celery ribs, finely chopped
05 - 1 cup (110 g) grated carrot
06 - 1 red bell pepper, diced
07 - 2 cups (370 g) cooked long-grain white rice
08 - 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
09 - 1/2 cup (120 g) sour cream
10 - 1 cup (115 g) shredded cheddar cheese
11 - 1 teaspoon garlic powder
12 - 1/2 teaspoon black pepper
13 - 1/4 teaspoon salt, plus more to taste

For the stuffing topping

14 - 3 cups (180 g) dry herb-seasoned stuffing mix, divided
15 - 4 tablespoons (56 g) unsalted butter, melted
16 - 2 tablespoons chopped fresh parsley, optional

# Instructions:

01 - Heat the oven to 375°F. Butter or spray a 9x13-inch baking dish.
02 - Warm the olive oil in a large skillet over medium heat. Add the zucchini, onion, celery, carrot, and bell pepper. Cook for 7-9 minutes, stirring often, until the zucchini softens and releases liquid.
03 - Remove the skillet from the heat and carefully drain off any visible liquid. Let the vegetables cool for 5 minutes.
04 - In a large bowl, stir together the cooked rice, soup, sour cream, cheddar, garlic powder, pepper, salt, 1 1/2 cups stuffing mix, and the drained vegetables.
05 - Spread the filling into the prepared baking dish. Toss the remaining 1 1/2 cups stuffing mix with melted butter, then scatter it evenly over the top.
06 - Cover with foil and bake for 20 minutes. Uncover and bake for 15-20 minutes more, until bubbling at the edges and golden on top.
07 - Let the casserole rest for 10 minutes before serving. Sprinkle with parsley if using.

# Good to know:

01 - Resting helps the rice and stuffing set for cleaner scoops.
02 - Use low-sodium soup if your stuffing mix is heavily seasoned.
03 - Assemble up to 1 day ahead and add the topping just before baking.

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