Zucchini Stuffing Casserole is the perfect Thanksgiving side dish! It’s made with zucchini, seasoned vegetables, stock, and herbs. This recipe is 100% VEGAN and easy to make.
Preheat oven to 375 degrees F. Spray a 9x13-inch baking dish with cooking spray.
Pour the cubed bread into a large mixing bowl. Set aside.
Heat a large skillet or wok over medium heat. Add butter. Once the butter has melted, add the onion, carrots, and zucchini. Add a bit of salt and pepper. Cook until soft, about 5 minutes. Add the garlic and cook for an additional 30 seconds. Remove from heat.
Transfer the mixture from the pan to a large mixing bowl. Add the corn, parsley, and vegetable broth. Toss to combine.
Transfer the mixture to the prepared baking dish and cover with aluminum foil.
Bake for 30 minutes. Remove aluminum foil and bake for an additional 20 minutes. Serve.
Notes
Stale bread is best for this recipe. However, if all you have is fresh bread, cut the bread into cubes, then toast until dry.
Either frozen, fresh or canned corn works. If using canned corn, be sure to drain the excess water.
To store, cover the baking dish with foil or transfer it into an air-tight container. Store for up to 3 days in the refrigerator.