[et_pb_section fb_built=”1″ _builder_version=”4.17.4″ custom_padding=”0px||||false|false” global_colors_info=”{}”][et_pb_row _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]This Zucchini Casserole is so good it graced all of our holiday dinner tables – not just Thanksgiving! Zucchini, carrots and onions are enveloped in a creamy sauce and nestled in-between two layers of homemade crunchy, buttery stuffing. What’s not to love?!?[/et_pb_text][el_masonry_gallery image_ids=”1112,1024″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]This is sure to become your new favorite holiday side dish!
Homemade Stuffing
This casserole begins and ends with stuffing, which is what gives it flavor, texture and helps it from becoming soggy![/et_pb_text][el_masonry_gallery image_ids=”1054,1057″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]If you don’t want to make your own stuffing for this you can easily use the boxed version, like Stovetop, to save you some time. 🙂 If you’re going this route, just mix the melted butter with the stuffing mix and set aside.
In a large bowl, mix the dry bread cubes with the fresh herbs. You can purchase bags of bread cubes at most grocery stores or make your own. If you are making your own, it is best to use stale bread. Simply cut up any type of unused bread you have into cubes and bake at 250 degrees for around 1 – 1 1/2 hours, until dry. You can find a more thorough tutorial by A Bountiful Kitchen here.
[/et_pb_text][el_masonry_gallery image_ids=”1092,1091,1090″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Now drizzle the melted butter over the bread cubes and herbs and stir well to distribute the butter evenly. Then add the dry spices and mix well. Set aside for later.[/et_pb_text][el_masonry_gallery image_ids=”1089,1088″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Flavored Cream Sauce
Now it’s time to make part of the sauce that the veggies get covered in.
First make a roux by adding flour to a pan with melted butter over medium low heat. Whisk well and cook for about 5 minutes. Then slowly add the milk and cream, whisking constantly until you have a smooth sauce. Next add the vegetable or chicken base and ground pepper and combine. If you’re looking to save some time, you can substitute a can of cream of mushroom, celery or chicken soup![/et_pb_text][el_masonry_gallery image_ids=”1085,1084,1078,1075,1072,1071″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
The Veggies!
The star of this dish is the zucchini, but it is rounded out with sweet crunchy carrots and vibrant green onions.[/et_pb_text][el_masonry_gallery image_ids=”1102,1117,1103″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Slice the zucchini into thin rounds. It is helpful to use a mandolin for this part. Then add the zucchini slices to a pot with 1 cup of water or enough to just cover them. Bring to a boil and cook for 3 minutes. Drain very well.
Next, grate the carrots and dice the green onions.
Zucchini Casserole
Gather the boiled zucchini slices, grated carrots and green onions and mix well with the cream sauce and sour cream.[/et_pb_text][el_masonry_gallery image_ids=”1069,1067,1066″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Now add a layer of the homemade stuffing to the bottom of a large casserole dish.[/et_pb_text][el_masonry_gallery image_ids=”1064,1062″ number_of_columns=”2″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Fill the casserole dish with the zucchini mix and top with the remaining stuffing.[/et_pb_text][el_masonry_gallery image_ids=”1060,1055,1058″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_text _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]Bake at 350 degrees for 30 – 40 minutes, until the stuffing is golden.
What’s your favorite Thanksgiving Side Dish?
[/et_pb_text][el_masonry_gallery image_ids=”1012,1007,1032,1033,1025,1041″ number_of_columns=”3″ _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”][/el_masonry_gallery][et_pb_code _builder_version=”4.17.4″ _module_preset=”default” global_colors_info=”{}”]
Zucchini Casserole
Ingredients
- Homemade Buttery Stuffing
- 6 ounces Dried Bread Cubes
- 2 tablespoons Fresh Parsley
- 1 teaspoon Fresh Thyme Leaves
- 6 large Sage Leaves
- 1/2 cup Butter melted
- 3 tablespoons Dried Minced Onion
- 1/2 teaspoon Celery Salt
- 1 teaspoon Ground Pepper
- 1/4 teaspoon Garlic Powder
- Cream Sauce
- 2 tablespoons Butter
- 1/4 cup Flour
- 1/2 cup Whole Milk
- 1/2 cup Heavy Cream
- 1 1/2 - 2 tablespoons Vegetable or Chicken Boullion Base
- Ground Pepper to taste
- 1 1/2 cups Sour Cream
- Vegetables
- 2 pounds Zucchini sliced
- 1 1/2 cups Carrots shredded
- 1 bunch Green Onions diced
Instructions
- Homemade Buttery Stuffing
- Mix dried bread cubes with fresh herbs in a large bowl. Pour butter over the herbs and bread cubes and stir to combine. Add the dried spices and mix well. *If using boxed stuffing mix, pour butter over stuffing mix and stir well. Set aside for later.
- Creamy Sauce
- In a heavy bottom pot, melt butter and whisk in flour. Cook for 5 minutes on medium-low. Slowly add the milk/cream whisking constantly until you have a smooth sauce. Add in the vegetable or chicken bouillon base and pepper, mixing well. Set aside. *If using canned cream soup you can skip this step.
- Vegetables
- Cut the zucchini into thin slices and add to a pot with 1 cup of water. Bring to a boil and cook for 3 minutes. Drain well. Grate the carrots and dice the green onions. Reserve for the next step.
- Zucchini Casserole
- In a large bowl, combine the vegetables, cream sauce (or cream soup) and sour cream – mixing well.
- Place 1/2 of the stuffing mix in the bottom of a large casserole dish. Add the vegetable mix to the casserole dish and top with the remaining stuffing.
- Bake at 350 degrees for 30 – 40 minuets, until golden. Serve hot!
This is a perfect casserole to accompany nearly any meal. It’s a great substitute for regular dressing with a turkey dinner. Haven’t ever served it to anyone that didn’t like it. It also heats up well again in the oven the next day.