If you’ve ever had one of those zucchini casseroles that’s just okay, this one’s not it. It’s creamy, full of flavor, and the stuffing mix ties everything together in the best way.
It’s an easy dinner you can make with what you already have. A little rice, some sour cream, fresh zucchini. Nothing fancy here, but it all works. We’ve brought this to potlucks and made it for weeknights, and there’s never any left.
Why This Combo Works
The way everything cooks together is what makes this casserole so good. The stuffing mix absorbs the moisture from the sour cream and soup, staying soft underneath with just a little crisp on top. The zucchini and carrots release enough liquid to keep everything creamy without being watery.
The rice gives it some weight so it’s not just a side dish. You get veggies, starch, and creamy sauce in every bite. It’s simple, but it comes out tasting like way more than the sum of its parts.
Recipe Tips & Tricks
You can double the veggies if you want to stretch it a bit or cut back on the stuffing and cream.
If you want to make it more of a full meal, stir in a pound of cooked chopped chicken with the sour cream and veggies.
Thinly sliced zucchini melts right into the creamy mix and gives you more flavor in every bite.
Grab a bag of shredded carrots to save time. No shame in shortcuts.
Six cups of zucchini is usually around 4 or 5 small ones.
Smaller zucchini are better. They’ve got fewer seeds and softer skin.
Ingredients Needed:
Zucchini: You’ll need about 6 cups, sliced. Fresh works best so it holds up while baking.
Onion and carrots: Chopped onion and shredded carrots add flavor and color. Nothing fancy, just what you’d expect in a good casserole.
Cooked white rice: One cup of cooked rice helps make this dish filling. Long grain or jasmine both work.
Sour cream and cream of chicken soup: These two keep the casserole creamy without needing a bunch of extra steps.
Stuffing mix: A box of chicken-flavored Stove Top stuffing brings in that savory flavor and soaks up just enough of the liquid to hold everything together.
Butter: Melted and stirred in for extra richness.
Salt and pepper: Totally optional, depending on how salty your stuffing and soup are.
How to Make This Zucchini Casserole
1. Preheat the oven.
Set it to 350°F and grease a 9×13-inch baking dish so it’s ready to go.
2. Prep the vegetables.
Slice the zucchini, chop the onion, and shred the carrots. Toss them together in a big bowl.
3. Mix the filling.
Add the cooked rice, sour cream, and cream of chicken soup to the vegetables. Stir until everything is well coated.
4. Add the stuffing mix.
Fold in the dry Stove Top stuffing mix so it’s evenly spread through the mixture.
5. Melt and mix in the butter.
Melt the butter and drizzle it over everything. Give it a stir to combine. Add salt and pepper if you want.
6. Bake.
Pour the mixture into your prepared dish. Spread it out evenly and bake for 30 to 35 minutes, until the top is golden and it’s bubbling at the edges.
7. Let it cool a minute.
Once it’s out of the oven, let it sit a few minutes before serving so it sets up a bit.
Variations to Try
Swap the soup. Cream of mushroom or cream of celery works just as well if that’s what you’ve got.
Add cooked chicken. Stir in a cup or two of shredded chicken to turn this into a full meal.
Try different veggies. Corn, chopped spinach, or even broccoli can work here if you want to change it up.
Use brown rice. If you’ve already got some cooked brown rice, it fits right in.
Top with cheese. A layer of shredded cheddar during the last few minutes of baking gives it a cheesy crust.
Serving Suggestions
This casserole can hold its own, but if you want to serve something alongside it, go with something light. A simple green salad or some sliced tomatoes on the side keeps things balanced. Garlic bread or dinner rolls also work if you’re feeding a crowd and want to stretch it a little further.
It’s also one of those dishes that’s even better the next day, so don’t be afraid to pack up the leftovers for lunch.
What All Goes In Zucchini Rice Casserole?
- 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 (10.5 oz) can cream of chicken soup
- 1 (6 oz) box Stove Top stuffing mix, chicken flavor
- 1/2 cup butter, softened
- Salt and pepper, to taste (optional)
Recipe FAQs
What type of stuffing mix should I use?
We use the boxed kind—Stove Top chicken flavor works great. You don’t need to cook it first, just stir it in dry.
Is there a vegetarian option?
Yes. Just swap the cream of chicken soup for cream of mushroom and use a veggie-flavored stuffing mix if you can find one.
Can I freeze this recipe?
You can. Bake it first, then let it cool completely before freezing. Wrap it tight and it’ll keep for a couple of months. Thaw in the fridge and reheat in the oven.
Should I peel the zucchini?
No need. Just wash it well and slice. The skin softens while baking and adds a little color.
Can I use yellow squash instead of zucchini?
Absolutely. It cooks the same and works just as well in this dish.
Kinda dry I’d add milk or water even chicken broth