Zucchini Casserole with Stuffing

Is it officially stuffing season yet? Thanksgiving is hands down one of my favorite holidays, mostly because of the food, let’s be real. This year feels extra special since I’ll finally get to celebrate with my abuela, and of course, I’m bringing all my favorite vegan dishes to the table, including my zucchini casserole with stuffing.

But I'm also bringing my vegan mushroom lentil loaf, Puerto Rican mushroom pernil, creamy mac and cheese, and my absolute favorite, mashed carrots with cinnamon and brown sugar.

Growing up, Thanksgiving meals in my family always included animal products, stuffing included. Yes, my Puerto Rican family’s classic was stuffing a turkey with ground beef.

But this year, I’m switching it up with my delicious zucchini stuffing casserole, and trust me, you’re going to love it.

Jump to:

• What Is Zucchini Stuffing Casserole
• Why You’ll Love This 
• Ingredients & Substitutions
• How To Make Zucchini Stuffing Casserole 
• Tips for the Best Zucchini Casserole with Stuffing
• How To Make Fresh Bread Go Stale
• What to Serve with Zucchini Casserole with Stuffing
• More Recipes for the Holidays
• Zucchini Casserole with Stuffing

What Is Zucchini Stuffing Casserole

Zucchini casserole with stuffing is a cozy, savory side dish perfect for holiday meals or any time you want a comforting plant-based option.

This casserole combines tender zucchini, flavorful veggies, and hearty bread cubes all baked together to create a satisfying vegan zucchini casserole that feels like a hug on a plate.

The bread soaks up a rich vegetable broth and butter, making every bite packed with flavor and texture. Unlike traditional stuffing, this zucchini stuffing casserole brings a fresh twist to a classic comfort food, blending garden-fresh ingredients with familiar warmth.

I prefer to serve stuffing as a side dish, then drench it with homemade mushroom gravy or onion gravy. 

Why You’ll Love This 

• Simple and wholesome ingredients: Only 10 everyday pantry staples come together to make this delicious zucchini casserole with stuffing.
• 100% vegan comfort food: Made with vegan butter and plant-based ingredients, it’s perfect for everyone at the table.
• Easy prep and cleanup: Uses just common kitchen tools and is ready in under an hour.
• Versatile for any occasion: Whether it’s Thanksgiving, a weeknight plant-based dinner, or meal prep, this zucchini stuffing casserole fits right in.
• Satisfyingly hearty: It’s a filling side dish that complements any main course beautifully.

I prefer to serve stuffing as a side dish, then drench it with homemade mushroom gravy or onion gravy. 

Ingredients & Substitutions

• Ciabatta bread: Stale or dried bread cubes form the base. Use any sturdy bread you like.
• Vegan butter: Provides richness and moisture. Margarine or olive oil can substitute but vegan butter is best for flavor.
• Red onion: Adds sweetness and depth. Yellow or white onion works too.
• Carrots: Fresh shredded carrots bring natural sweetness and color. Pre-shredded is fine.
• Zucchini: Chopped into bite-sized pieces for tender texture.
• Garlic: Crushed for aromatic punch. Fresh is best.
• Frozen corn: Adds a subtle sweetness; canned or fresh corn can be swapped in.
• Dried parsley: For a touch of herbaceous flavor. Fresh parsley works great as well.
• Vegetable broth: The liquid that brings everything together. Use your favorite brand or homemade.
• Salt & pepper: Season to taste throughout the recipe.

How To Make Zucchini Stuffing Casserole 

1. Preheat the oven to 375°F and grease a 9x13-inch casserole dish. Cube stale bread and place it in a large mixing bowl.
2. Sauté onion, carrots, and zucchini in vegan butter until soft. Add garlic and cook for 30 seconds more. Transfer veggies to the bread bowl, then stir in corn, parsley, broth, salt, and pepper.
3. Pour the mixture into the casserole dish, cover with foil, and bake for 30 minutes. Remove foil and bake uncovered for an additional 20 minutes. Serve warm.

Tips for the Best Zucchini Casserole with Stuffing

1. Use stale or dried bread to help the stuffing soak up flavor without becoming soggy. Fresh bread can make the casserole too soft and lose its structure.
2. Chop the zucchini into evenly sized pieces so they cook at the same rate. This helps prevent some pieces from turning mushy while others stay firm.
3. Cover the casserole while it bakes to keep the vegetables tender, then uncover it near the end for a golden, crisp top. Let it rest for a few minutes before serving so the layers set and hold together better.

How To Make Fresh Bread Go Stale

To make fresh bread go stale for this zucchini stuffing casserole recipe, start by cutting the bread into cubes. If you want to speed up the process, spread the cubes evenly in a baking dish and bake them in the oven at 325 degrees Fahrenheit for about 10 to 15 minutes until they are dried out but not browned.

Alternatively, you can cube the bread and simply leave it out overnight at room temperature to dry naturally. Both methods help the bread absorb the broth and flavors in the casserole without becoming soggy.

What to Serve with Zucchini Casserole with Stuffing

This vegan zucchini casserole is a wonderfully versatile side that pairs well with a variety of mains. Try it alongside a savory lentil loaf, roasted tofu, or your favorite vegan mushroom gravy for a festive holiday spread.

It’s also perfect next to hearty Indian-spiced potato bowls or a simple cucumber tomato onion salad for a balanced meal.

The mild flavors and comforting textures make zucchini stuffing casserole a crowd-pleaser any time of year.

More Recipes for the Holidays

Did you try out this Zucchini Casserole with Stuffing?

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