Ingredients
6 cups zucchini, sliced
1 cup onion, chopped
1 cup carrots, shredded
1 cup cooked white rice (long grain or jasmine)
1 cup sour cream
1 can cream of chicken soup (10.5 oz)
1 box Stove Top stuffing mix, chicken flavor (6 oz)
1/2 cup butter, softened
Salt and pepper, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine zucchini, onion, and carrots.
- Stir in cooked rice, sour cream, and cream of chicken soup until well combined.
- Mix in the stuffing mix until evenly distributed.
- Melt butter and drizzle over mixture. Stir until combined. Season with salt and pepper.
- Transfer mixture to prepared baking dish. Spread evenly.
- Bake for 30–35 minutes, or until bubbly and golden on top.
- Cool slightly before serving. Enjoy!
Notes
- Squeeze excess moisture from zucchini to prevent sogginess.
- Substitute cream of chicken soup with cream of mushroom or vegetable soup for a vegetarian version.
- For extra cheesiness, add cheddar, mozzarella, or Parmesan before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of casserole)
- Calories: 280
- Sugar: 5g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
