Sprinkle stuffing mix over chopped zucchini, plus 2 ingredients, into slow cooker for a side dish that’s always a yes in my house

This slow cooker 4-ingredient Amish-style zucchini casserole is one of those cozy, no-fuss side dishes that just quietly steals the show at dinner. It’s inspired by the simple, from-the-pantry casseroles you see at church potlucks and small-town gatherings all over the Midwest—humble ingredients, big comfort. You literally chop the zucchini, sprinkle dry stuffing mix over the top, add just two more ingredients, and let the slow cooker do the work. It’s the kind of recipe you can toss together on a busy afternoon and still feel good about serving a warm, veggie-filled dish your family will happily say yes to.

This casserole is lovely alongside roast chicken, pork chops, or meatloaf, and it fits right in with Sunday pot roast or a simple weeknight skillet meal. I like to round out the plate with something fresh and crisp—like a green salad or sliced tomatoes with a little salt and pepper—since the casserole is soft and comforting. It also pairs nicely with rolls or buttered bread to soak up any extra creamy sauce. If you’re serving a crowd, set it out on the buffet with other classic sides like mashed potatoes, green beans, or corn; it holds well on the warm setting, so folks can help themselves as they’re ready.

Servings: 6

6 cups chopped zucchini (about 3–4 medium zucchini)

Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin layer of butter to help prevent sticking.

Wash the zucchini, trim off the ends, and chop it into small bite-size pieces (about 1/2-inch). You can leave the peel on for color and texture.

Spread the chopped zucchini evenly in the bottom of the prepared slow cooker, making an even layer so it cooks at the same rate.

In a medium bowl, stir together the condensed cream of chicken soup and sour cream until smooth and well combined. This will be your creamy binder for the casserole.

Spoon the soup and sour cream mixture over the chopped zucchini, then gently spread it with the back of the spoon so it covers most of the zucchini. It doesn’t need to be perfect; it will melt down as it cooks.

Open the box of dry herb-seasoned stuffing mix. Using your hands, evenly sprinkle the dry stuffing mix over the top of the zucchini and creamy layer in the slow cooker, covering the surface from edge to edge. This gives you that cozy, slightly toasty topping.

Place the lid on the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, until the zucchini is tender and the stuffing on top has softened and absorbed some of the moisture.

Once cooked, gently fluff the top with a fork if you’d like some of the creaminess to mix up into the stuffing, or leave it more layered with a distinct stuffing top and creamy zucchini underneath.

Taste and adjust the seasoning if needed with a pinch of salt and pepper. Serve warm straight from the slow cooker, and switch to the WARM setting if you’re keeping it out for a potluck or family gathering.

For picky eaters, peel the zucchini before chopping so it blends in more with the creamy sauce, and chop it a bit smaller so it softens completely. If you want to keep things vegetarian, swap the cream of chicken soup for cream of mushroom or cream of celery. You can also use low-sodium condensed soup if you’re watching salt, since stuffing mix can already be fairly seasoned. For a little extra richness, dot 2 tablespoons of butter over the top of the dry stuffing before cooking, or sprinkle a small handful of shredded cheddar over the casserole during the last 15 minutes of cook time. If your family likes a bit more texture, crack the lid open for the last 20–30 minutes on HIGH to help the stuffing topping dry and firm up slightly. This recipe also works with yellow summer squash or a mix of zucchini and yellow squash—use what you have on hand from the garden or farmers’ market.