Zucchini Stuffing Casserole Gratin
Delicious seasonal stuffing topped with hearty vegetables like zucchini and mushrooms make this dish a hit in the fall.
Equipment
- large pan
- oven or toaster oven
- ramekins or large baking dish
Ingredients
- 1/2 tsp olive oil sub: neutral oil
- 3 tbsp butter
- 1/2 cup onion minced
- 2 medium zucchini
- 2 medium carrots shredded or grated
- 1 clove garlic sliced
- salt and pepper to taste
- homemade stuffing sub: stuffing mix
- 1 1/2 cup homemade cream of mushroom soup base sub: 1 can condensed cream of mushroom soup
- 1 cup sour cream sub: plain full-fat greek yogurt
- 1/2 cup shredded cheese
Instructions
- Preheat your oven to 350˚F.
- Add your olive oil to a large pan. Turn the burner on to medium heat.
- Then add your onions and zucchini with salt and pepper. Saute until softened, about 8 minutes.
- Add in the shredded carrot and sliced garlic. Saute for 2-3 more minutes.
- Grease your oven safe baking dish or ramekins.
- Add a thin layer of stuffing to the bottom of the dish(es). Then in a separate bowl, mix the remaining stuffing with the sour cream and cream of mushroom soup.
- If using a larger pan, make a layer of vegetables. Then spread the stuffing and mushroom mixture on top.
- Do a final layer of vegetables, then top with shredded cheese.
- Put your baking dish (or ramekins) into the oven for 8 minutes or until the cheese is melted and golden brown on top.
Notes
Toaster Oven:
- Insert your ramekins 1-2 at a time into the toaster oven.
- Bake on 400 watts (low) for about 5 minutes. If your toaster heats on top, use foil to protect the cheese.
- Broil on 1000 watts (high) for 1 minute to brown the cheese.