My husband and I both enjoy cooking, visiting local restaurants, and exploring food from all over the world.
Zucchini Dressing: A Recipe Box Discovery
This handwritten recipe from my mother-in-law was in my mother's recipe box, labeled "zucchini casserole." Yes, it does have a good amount of zucchini in it—but it also has a generous amount of stuffing mix. I think of this as more of a gussied-up dressing recipe than a zucchini recipe.
My favorite brand comes from Pepperidge Farm, and I'm sure that's probably what my mother-in-law used. My husband and I both like herb-seasoned stuffing, but for those who prefer cornbread stuffing, that should easily work as well in this recipe.
|Prep time||Cook time||Ready in||Yields|
- 2 pounds zucchini, sliced
- 1/4 cup yellow onion, chopped
- 1 (10.5 ounce) can cream of chicken soup
- 1 cup sour cream
- 8 ounces Herb Seasoned Classic Stuffing mix
- 1/2 cup margarine or butter, melted
- 1 teaspoon salt, or to taste
- Pam, as needed to spray the baking dish
- In a saucepan, cook the sliced zucchini and chopped onion in salted water for 5 minutes, then drain in a colander. Set aside.
- Combine the cream of chicken soup with the sour cream.
- Mix the soup and sour cream with the drained vegetables.
- Add the melted butter to the dry herb-seasoned stuffing and mix well.
- Spread half of the stuffing mixture in the bottom of a 13 x 9 x 2-inch pan, sprayed with Pam.
- Spoon all of the creamed vegetables evenly over the stuffing.
- Top with the remaining herb stuffing mixture, and cover with aluminum foil.
- Bake in a 350-degree Fahrenheit oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to get the topping nice and crispy.
- Serve and enjoy!
Side Dish Tips
- Most people think of making a stuffing or dressing recipe when they have a turkey at Thanksgiving. There is no reason it cannot be served more often and with more meals throughout the year. This dressing recipe would be a perfect accompaniment for a roasted chicken dinner or a roasted duck. It might also be good with a grilled pork chop or grilled chicken.
- You could substitute low or no-fat sour cream if desired. I think that even more vegetables could be added to ramp up the nutritive value. Cream of celery soup might make a good alternative to the cream of chicken. There is no need to have gravy for this stuffing. The creaminess of the soup and sour cream suffice.
- The directions did not say to bake the dish covered or uncovered. You could leave it covered the entire time, but if you like a bit of a crusty topping as we do, then leave it uncovered for the last 10 minutes of baking time.
Stuffing is my favorite food in the world! I actually have been known to go buy stuffing and make it in the middle of summer.
— Emma Roberts
Dressing Versus Stuffing
Many people like to stuff their turkeys and other birds with a flavor combination of items. Dressings are often baked by themselves, yet the words are used interchangeably. The bag of dried Pepperidge Farm Herb-Seasoned Classic Stuffing is what we used to make this dressing.
© 2020 Peggy Woods