Friday, October 1, 2010


This is a popular recipe this week.  So popular that I made it twice, and counting planned-overs, we have eaten it 4 times  since Sunday.  It also does not hurt that Doug keeps finding zucchini hiding in his garden.  I have been making this since the mid 1980s.


1 box stuffing - whatever flavour you have/like
6 cups sliced zucchini - lightly steamed (I microwave mine 3-5 mins.)
some grated onion (or dehydrated)  opt.
some grated carrots opt. (I try to make it healthier;)
1 can cream of chicken soup
1 cup sour cream (I use light)

Make stuffing according to package directions (I do it in the microwave).  Mix soup and sour cream , then add onions and carrots if desired.
Layer a bit less than 1/2 of prepared stuffing in a sprayed 9x9 baking dish (about).
Spread all of the well drained zucchini over the stuffing base.
Spread all of the soup mixture over the zucchini, and then top with the rest of the stuffing.

Bake at 350* for about 30 mins.
I sometimes grate Parmesan cheese on the top.

This can be cooked in the microwave, but like left-overs of this, it is much better with the baked crunch.

This is an easy side dish, but to make it a main dish add a layer of pulled rotisserie chicken on top of zucchini, just under the soup.

I am trying a new zucchini recipe next week.


Lindsay Quinney said...

I have to say even though I don't like stuffing I really like this dish!

Leslie said...

It is so good. I love the crunch the stuffing gives it. It makes it so its not quite as good the second day when its a little bit soggier, but so very good.

Related Posts Plugin for WordPress, Blogger...