Zucchini Rice Stuffing Casserole

I made the Zucchini Rice Stuffing Casserole without thinking of its ultimate comfort food status; I thought to myself that it could only be a standard zucchini-rice combo: how special could it possibly become? It just surprised the socks off me. A hearty-light-crunchy-creamy concoction in all of the delightful smells that engulfed Sunday afternoons in Grandma’s kitchen!

This casserole is the one time you would want to have a cozy, one-dish-type meal in which you can tuck in a few veg and then have that as pure comfort food. Basically, this is the dish that can draw anyone to the table, be it a vegetarian, a picky eater, or a full-blown flavor junkie!

What is Zucchini Rice Stuffing Casserole?

It’s all very simple: the casserole is basically zucchini, rice, and stuffing mix baked together in this beautiful sauce of cream. A bit like a vegetable bake coupled with a favorite Thanksgiving casserole-all, all lighter and perfect any time of the year. It’s got that crisp golden top layer, a creamy filling, and just the right amount of crunch from the stuffing mix to keep each mouthful interesting!

Why This Recipe is Special

What makes this casserole so special is that it balances extravagance with a light touch, so there’s no guilt, even though it is generous with the vegetables. Cook it up for an easy-going weeknight dinner, a potluck, or to accompany some roasted chickens or turkeys. And if you’ve got zucchini sitting in the fridge that seems to be multiplying overnight.

Why You’ll Love This Recipe

• Comfortingly delicious: It has all of the warm stuffing, cream, and herb flavors wrapped up in one warm, satisfying dish.
• Simple to cook: Just mix all the ingredients in a bowl, then pop it in the oven in time to get on with something else.
• Kid-friendly: Certainly, a second helping for any kid who says they don’t like green things.
• Make-ahead friendly: Prepare the mixture the night before, chill, and bake when needed. Flexible: Use it as a main dish or a hearty side option.

Tools You’ll Need

Here’s what I use every time I make it—and why:

• Large skillet or sauté pan: To soften the zucchini and onions.
• Mixing bowls: You’ll need one big bowl for combining everything.
• 9×13-inch (23×33 cm) baking dish: Perfect for even baking and that golden top.
• Wooden spoon or spatula: Helps mix ingredients gently without breaking the rice or stuffing cubes.
• Aluminum foil: For covering the casserole while baking, so it doesn’t dry out.

Ingredients

(Serves 6–8)

Main Ingredients

• 4 cups (about 2 large) zucchini, shredded or diced
• 1 cup (185 g) uncooked rice, white or brown
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (10.5 oz / 300 g) cream of mushroom soup (or cream of chicken)
• 1 cup (240 ml) sour cream
• 1 ½ cups (175 g) shredded cheddar cheese, divided
• 1 package (6 oz / 170 g) stuffing mix (like Stove Top)
• ¼ cup (60 ml) butter, melted
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional but lovely)

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your baking dish lightly with butter or cooking spray.

(Pro tip: Greasing makes cleanup easier later!)

2. Cook the Rice

Cook your rice according to package instructions. You can use leftover rice, too—it actually soaks up the sauce better.

3. Sauté the Veggies

In a large skillet, melt a tablespoon of butter. Add the onion and garlic and cook until fragrant, about 3 minutes. Then stir in the zucchini and cook until just tender—don’t overdo it, since it’ll continue cooking in the oven.

4. Mix Everything Together

In your big mixing bowl, combine the cooked rice, sautéed veggies, soup, sour cream, 1 cup of cheddar cheese, and seasonings. Stir gently until everything’s coated in that creamy sauce.

(This is the part where I usually sneak a taste. It’s that good even before baking.)

5. Add the Stuffing and Butter

Pour half the stuffing mix into the bowl and gently fold it in. The other half will go on top for that crunchy layer. Add the melted butter to the remaining stuffing and toss it to coat.

6. Assemble the Casserole

Spread the rice mixture evenly into your baking dish. Sprinkle the buttered stuffing over the top, followed by the rest of the cheddar cheese.

7. Bake to Golden Perfection

Cover with foil and bake for 25 minutes. Then remove the foil and bake another 10–15 minutes until the top is golden and crispy.

Your kitchen will smell amazing at this point—herby, cheesy, and homey.

Serving Ideas

You can serve this casserole as:

• Take it in New Orleans-style, with smoky baked chicken, spicy mustard greens, and cornbread.
• Maybe a served side of chicken, turkey, or pork chop.
• Whenever traveling or thrown into a potluck, it shines; it travels and reheats well.

Variations & Customization

• Add protein: Diced rotisserie chicken or crumbled sausage may be stirred in.
• More veggies: Throw in some mushrooms, bell pepper, or spinach.
• To make it dairy-free: Substitute coconut cream and dairy-free cheese.
• Stirring in the stuffing flavors: Herb or corn bread works beautifully.

Make-Ahead & Storage

• Make Ahead: You can make the casserole (not baking it) up to 24 hours ahead. Just cover it and refrigerate. Add an extra 10 minutes when it is actually time to bake.
• Storage: Leftovers can be put in an airtight container in the fridge for about four days.
• Freezing: Allow it to cool completely, tightly wrap the dish, and freeze for up to two months. Thaw in the fridge overnight before reheating in a 350°F oven for 20 to 25 minutes.

Pro Tips (From My Kitchen to Yours)

• Don’t overcook the zucchini. It should be just tender, not mushy, before baking.
• Use leftover rice. It holds up better and absorbs flavors beautifully.
• Add the stuffing last. It keeps the top crunchy while the inside stays creamy.
• Taste before baking. Adjust salt and pepper now—it’s harder once it’s baked.

Common Mistakes to Avoid

• Too much liquid: Don’t add extra soup or cream; it’ll turn soggy.
• Skipping the foil: The foil helps steam the casserole before crisping it up.
• Overbaking: Once it’s golden on top, it’s done. Longer, and you risk drying it out.

Recipe Notes

• Yield: 6–8 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Calories: ~320 per serving (varies with ingredients)

Final Thoughts

Every time I make this Zucchini Rice Stuffing Casserole, it reminds me that comfort food doesn’t have to be complicated. It’s a dish that welcomes creativity-you can change it up, make it ahead, or serve it alongside your favorite entrée, and it will always hit the spot.