Name: Zucchini Stuffing Bake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Zucchini, sliced crosswise 1/3-inch thick - 2 pounds; Onion, diced - 1; Cream of chicken soup - 1 (10.75 ounce) can; Sour cream - 8 ounces; Salt and ground black pepper to taste - 8 ounces; Corn bread stuffing mix (such as Kraft® Stove Top®) - 1 (6 ounce) package; Butter, melted - ¼ cup; Grated Cheddar cheese - 1 cup

Ingredients for - Zucchini Stuffing Bake

1. Zucchini, sliced crosswise 1/3-inch thick 2 pounds

2. Onion, diced 1

3. Cream of chicken soup 1 (10.75 ounce) can

4. Sour cream 8 ounces

5. Salt and ground black pepper to taste 8 ounces

6. Corn bread stuffing mix (such as Kraft® Stove Top®) 1 (6 ounce) package

7. Butter, melted ¼ cup

8. Grated Cheddar cheese 1 cup

How to cook deliciously - Zucchini Stuffing Bake

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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.

6 . Stage

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