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“We are big fans of squash in general, but in this area summer squash and zucchini grow well. When in season you can end up with more than you know what to do with if you are growing your own. It is also a pretty cheap seasonal vegetable. So I am always looking at new ways to cook it. Everyone seems to really enjoy this casserole and it is a nice change from the standard starch/vegetable side dishes. You can substitute sour cream for the plain yogurt if you would rather. It is also simple to make it into a vegetarian dish. All you have to do is use vegetable broth instead of chicken broth, and go with a corn bread stuffing mix instead of chicken flavored. If you like firmer vegetables be sure not to take your zucchini too far when you cook them before putting them into the casserole. You can lessen the amount of chicken broth if you think it looks moist enough. Use you judgement and personal taste.”

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Heat oil and butter in a 12-inch skillet over medium high heat. Add onion and cook until softened. Toss in the zucchini and cover, cook until the zucchini is softened, stir occasionally. Wilt in a handful of spinach at a time. Add salt and pepper.
  2. Pour the onions, spinach, zucchini, and any liquid into a prepared 9×13 casserole dish (coated with oil spray.) Stir in the stuffing mix, yogurt, chicken broth, and 1 cup of the cheddar. Smooth the mixture, pressing into lightly into the dish. Sprinkle with the remaining 1 cup of cheddar.
  3. Cover with foil and cook until heated through, 30-45 minutes.

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