The Vegan Zucchini Casserole with Stuffing Mix is satisfying. This recipe contains 5 grams of protein and 245 calories per serving. Prepare this vegetable casserole in just 50 minutes. We made this casserole with zucchini, onion, carrots, vegan sour cream, vegan cream of mushroom soup, vegan herb stuffing mix, and vegan butter. You may pair it with vegan roast, lentil loaf, vegan chickpea roast, garlic mashed potatoes, garden salad, cranberry sauce, or roasted Brussels sprouts. Put this Vegan Zucchini Casserole with Stuffing Mix in a container to store for four days in the refrigerator.
STATS:
- Cooking time: 35 minutes
- Serving size: 1 portion
- Calories: 245 kcal
- Total time: 50 minutes
- Course: Main
- Diet: Vegan
- Serving: 8
- Preparation time: 15 minutes
- Cuisine: American
EQUIPMENT:
- 9×13-inch baking dish
- Large mixing bowl
- Measuring spoons
- Wooden spoon
- Box grater
- Cutting board
- Knife
- Measuring cups
- Mixing spoon
INGREDIENTS:
- 6 cups sliced zucchini
- 1 cup chopped onion
- Half cup softened vegan butter
- 1 cup shredded carrots
- 6 ounces vegan herb stuffing mix
- One cup vegan sour cream
- 10.5 ounces vegan cream of mushroom soup
INGREDIENT NOTES:
ZUCCHINI:
- Zucchini becomes tender and juicy when we bake. You may use yellow squash as another choice.
ONION:
- It gives the casserole a savory and flavorful base to the recipe. Onion blends well with the creamy sauce and stuffing mix. Utilize chopped shallots as another idea.
SOUR CREAM:
- It makes the casserole smooth and slightly tangy. Vegan sour cream gives rich and comforting texture to the casserole. You may use unsweetened vegan Greek-style yogurt as another choice.
CREAM OF MUSHROOM SOUP:
- It makes the creamy sauce that coats the zucchini, onions, and carrots. It also gives the casserole a savory mushroom flavor. Utilize vegan cream of celery soup as a substitute.
VEGAN BUTTER:
- It makes the stuffing become golden and flavorful when we bake. Include vegan margarine if you are not using vegan butter.
INSTRUCTIONS:
- First, heat the oven to 350°F and grease the dish with cooking spray.
- Stir zucchini, chopped onions, and shredded carrots in the large bowl to mix them well.
- Include the vegan sour cream and vegan cream of mushroom soup then stir nicely.
- Mix the vegan stuffing mix and softened vegan butter properly in the mixture.
- Then transfer the mixture in the dish and spread into an even layer.
- Bake the dish for 35 minutes then cool the casserole for ten minutes and serve warm.
SERVING SUGGESTIONS:
MAIN:
- Vegan Roast
- Vegan Meatloaf
- Lentil Loaf
- Vegan Mushroom Wellington
- Vegan Chickpea Roast
POTATO DISHES:
- Vegan Scalloped Potatoes
- Crispy Smashed Potatoes
- Rosemary Roasted Potatoes
- Roasted Baby Potatoes
- Garlic Mashed Potatoes
RICE AND GRAINS:
- Herbed Brown Rice
- Wild Rice Pilaf
- Garlic Quinoa
- Vegetable Rice Pilaf
- Lemon Herb Couscous
SALADS:
- Garden Salad
- Vegan Caesar Salad
- Cucumber Tomato Salad
- Apple Walnut Salad
- Mixed Green Salad
MEALS:
- Vegan Gravy
- Cranberry Sauce
- Roasted Brussels Sprouts
- Vegan Green Bean Casserole
- Maple Roasted Carrots
TIPS:
- Do not slice the zucchini too thin to keep the casserole from becoming too soft.
- Include firm zucchini for a tender texture and vegetable taste.
- Avoid adding extra liquid so the casserole does not become watery.
- Cool the casserole for some minutes after baking to set the creamy filling nicely.
STORAGE INFORMATION:
FRIDGE:
- Put the casserole in the vessel to keep for four days.
FREEZER:
- Freeze this dish in the box for two months.
FAQs:
How to make this casserole gluten-free?
- You may use gluten-free vegan stuffing mix and gluten-free vegan cream of mushroom soup.
Can I make this casserole earlier?
- Yes, you may refrigerate the prepared casserole one day early and bake when needed to serve.
What makes the casserole too watery?
- Extra moisture from the zucchini make the casserole too watery.
Can I exclude the carrots?
- Yes, you may skip the carrots and add extra zucchini instead.
How can I keep the stuffing topping crisp?
- You may add a small amount of vegan breadcrumbs to the top and bake for extra crispiness
NUTRITIONAL INFORMATION:
Total carbs: 28 g
Vitamin A: 5,200 IU
Iron: 2 mg
Net carbs: 24 g
Fiber: 4 g
Calcium: 75 mg
Protein: 5 g
Calories: 245 kcal
Sodium: 650 mg
Potassium: 480 mg
