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.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Filling:

Assembly:

Directions

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

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  • 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.

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

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

  • 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.

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

Cook's Note:

Use a mix of zucchini and squash if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

207 calories; 13 g total fat; 31 mg cholesterol; 546 mg sodium. 17.4 g carbohydrates; 6.4 g protein; Full Nutrition