Southern Zucchini
A comforting Southern zucchini casserole featuring tender zucchini, creamy soup, and savory stuffing, perfect for family dinners and vegetable lovers alike.
Ingredients
Instructions
- Peel and dice the zucchini; boil for 10 minutes or until tender.
- Mix grated onion, grated carrot, cream of chicken soup, and sour cream in a bowl.
- Drain the cooked zucchini and add it to the mixture.
- Make stuffing with butter and water.
- Line a casserole dish with stuffing mix, then add the zucchini mixture on top.
- Cover the casserole with the remaining stuffing mixture.
- Bake for 1 hour and 20 minutes covered, then uncover and bake for an additional 40 minutes at 350°F.
Tips & Substitutions
For a creamier texture, consider adding a bit more sour cream or using a flavored cream of chicken soup. If you want to make it vegetarian, substitute the cream of chicken soup with a vegetable version. You can also add other vegetables like bell peppers or corn for added flavor and nutrition. If you prefer a crunchier topping, blend in some crushed crackers with the stuffing.
Serving Suggestions
This Southern Zucchini dish pairs beautifully with grilled meats or a light salad for a refreshing contrast. It also works well as a side for Chicken Pastel or with a hearty main dish like Mamita's Arroz Con Pollo. For a complete meal, consider serving it alongside crusty bread or a rice pilaf to soak up the creamy sauce.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F for about 20-30 minutes until heated through, or microwave individual portions until warm. If the topping has softened, you can briefly broil it to restore some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Zucchini contains roughly 330 calories, with 8g protein, 50g carbohydrates, and 12g fat. It is an excellent source of vitamin A (153% of the Daily Value), dietary fiber (35% of the Daily Value), and potassium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1254mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini if necessary. Make sure to thaw and drain it well to avoid excess moisture in the dish. The cooking time may need to be adjusted slightly due to the pre-cooked nature of frozen vegetables.
What can I substitute for cream of chicken soup?
You can use a homemade cream sauce or a can of cream of mushroom soup as a substitute for cream of chicken soup. For a lighter option, consider using a mixture of milk and flour, seasoned with chicken broth and herbs. This will give you a similar creamy texture without the canned soup.
Is there a way to make this recipe dairy-free?
Yes, to make this dish dairy-free, substitute sour cream with a dairy-free alternative like cashew cream or coconut yogurt, and use a dairy-free cream of chicken soup. Ensure all other ingredients, such as the stuffing, are also dairy-free. This way, you can enjoy the flavors without the dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).