Zucchini Stuffing Bake

Familiar tastes with a twist! I’ve been making this recipe for about 12 years, and it’s become a staple for all holiday meals.

Step: 1

Preheat oven to 350 degrees F (175 degrees C).

Step: 2

Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.

Step: 3

Stir soup and sour cream into zucchini and onions. Season with salt and pepper.

Step: 4

Combine stuffing mix with butter in a small bowl; stir well.

Step: 5

Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.

Step: 6

Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

Per Serving: 207 calories; protein 6.4g; carbohydrates 17.4g; fat 13g; cholesterol 30.5mg; sodium 545.8mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re cooking pasta, go for a simple vegetable . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can made a dish do more often .