Ingredients
- 6 cups zucchini, sliced
- 1 cup onion, chopped
- 1 cup carrots, shredded
- 1 cup sour cream
- 1/2 cup ranch dressing
- 1/2 cup cooked bacon, crumbled
- 10.5 oz can cream of chicken soup
- 6 oz box Stove Top stuffing mix (chicken flavor)
- 1/2 cup butter, softened
- Salt and pepper, to taste (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the sliced zucchini, chopped onion, and shredded carrots.
- In another bowl, mix together sour cream, ranch dressing, crumbled bacon, and cream of chicken soup until well combined.
- Add the creamy mixture to the vegetables, stir until everything is evenly coated, and season with salt and pepper to taste.
- In a separate bowl, combine Stove Top stuffing mix with softened butter until well coated.
- Pour the vegetable and creamy mixture into the prepared baking dish, evenly sprinkle stuffing mixture over the top.
- Cover with foil and bake for 25-30 minutes.
- Remove foil, bake for an additional 10-15 minutes until the stuffing is golden brown and the casserole is bubbly.
- Let cool for a few minutes before serving.
Notes
For extra flavor, consider adding shredded cheese on top before baking. Squeeze out excess moisture from the zucchini before mixing to prevent the casserole from becoming too watery.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Omnivore