An easy zucchini recipe for the peak of zucchini season. Plus a savory version of a muffin! Have it as a dessert with a drizzle of honey or as a savory add-on to a brunch. You can substitute the chicken stuffing mix and chicken soup for vegan stuffing and veggie soup and add plant-based butter if you’re cooking for a vegan audience. This is a great side dish for a group gathering, or make it just for yourself and munch away on the leftovers.
What Makes the Best Zucchini?
Whether you’re at a farmer’s market or a big box grocery store, there are a few things you can look for to make sure you’re getting the best zucchini. Check for firmness, because if the zucchini is soft, the fruit is past its prime. (Yes, zucchini is a fruit, not a vegetable!) Some of the woody stem should still be intact on top and the fruit should be a bright, vibrant green with few blemishes.
Savory Zucchini Muffins Recipe
Preheat the oven to 350 degrees.
Ingredients
- 2 pounds diced zucchini
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 1 can condensed cream of chicken soup
- 1/2 cup sour cream
- 1 cup grated carrots
- 1 package chicken-flavored dry bread stuffing mix
- 1 stick unsalted butter, melted
Zucchini Muffin Baking Instructions
- Saute diced zucchini and onion in 1 tablespoon of olive oil until softened.
- Combine condensed soup, sour cream, and carrots in a large bowl. Stir in zucchini and onion until well combined. Set aside.
- Combine stuffing and melted butter in a medium bowl. Place a spoonful of stuffing into each muffin tin and top with some of the zucchini mixture, then top with remaining stuffing.
- This can also be made in a 9 x13 casserole dish if you do not want to make individual servings.
- Bake in the preheated oven until stuffing is golden brown, 25 to 30 minutes.
Story by Emma Riva / Recipe by Anna Franklin / Photography by Dave Bryce
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