Easy Zucchini Rice Stuffing Casserole

Ingredients:

2 medium zucchini, grated or finely chopped (about 2 cups)

1 cup cooked rice (white or brown)

1 cup seasoned stuffing mix (like Stove Top or herb-seasoned breadcrumbs)

1/2 cup shredded cheese (cheddar, mozzarella, or a blend)

1/4 cup grated Parmesan cheese

1 small onion, finely chopped

1 clove garlic, minced (optional)

1/2 cup sour cream (or plain Greek yogurt)

1 egg, lightly beate

2 tbsp butter, melted

Salt & pepper, to taste

1/2 tsp Italian seasoning (optional)

Topping (optional):

2 tbsp breadcrumbs or extra stuffing mix

1 tbsp melted

Extra cheese (for topping)

Instructions:

Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar size.

Prepare ingredients:

Grate or finely chop zucchini (no need to peel).

If zucchini is very watery, lightly squeeze in a towel to remove excess moisture.

Cook rice ahead of time if needed.

In a large bowl, mix:

Zcchini, cooked rice, stuffing mix, chopped onion, garlic (if using), cheeses, sour cream, egg, melted butter, salt, pepper, and seasoning.

Pour mixture into the greased casserole dish and spread evenly.

Optional topping: Combine breadcrumbs/stuffing mix with 1 tbsp melted butter and sprinkle over top. Add a bit more cheese if desired.

Bake uncovered for 30–35 minutes, or until golden on top and set in the center.

Cool slightly before serving.

Tips:

Add cooked chicken or turkey for a protein boost.

Use cooked quinoa or cauliflower rice for a lighter version.

Leftovers reheat well and can be

frozen.