Zucchini Casserole
This is an awesome recipe if you don't mind dairy products! You can substitute low-fat and low-sodium products, of course. Although I haven't tried it yet, I figure you could also substitute the stuffing mix by making your own with whole-wheat bread cubes, poultry seasonings and other dried herbs to cut down on the fat content. The last time I made this (last weekend) I substituted some of the shredded zucchini with leftover broccoli slaw. Same idea, shredded veggies, so figured it would work. And it did! Anyway, here it is! This is delicious and I highly recommend you try it.
To feed 4 people (double to feed 6 or more people):
1/4 cup margarine or butter, melted (always use unsalted)
1 package Stove Top stuffing
2 cups cubed zucchini (skin on), cooked and drained
1 cup carrots, grated
1 small onion, chopped
1 can cream of mushroom soup
1 cup sour cream
1/2 to 3/4 cup grated cheese (use cheddar which has a bit more "bite")
Combine melted butter or marg with stuff and put into an 8" x 10" prepared dish. Reserve 1 cup for topping. Mix zucchini, carrots, onions, soup and sour cream. Pour over stuffing. Top with remaining stuffing and grated cheese. Bake at 350 for 30 minutes.
Yum!
To feed 4 people (double to feed 6 or more people):
1/4 cup margarine or butter, melted (always use unsalted)
1 package Stove Top stuffing
2 cups cubed zucchini (skin on), cooked and drained
1 cup carrots, grated
1 small onion, chopped
1 can cream of mushroom soup
1 cup sour cream
1/2 to 3/4 cup grated cheese (use cheddar which has a bit more "bite")
Combine melted butter or marg with stuff and put into an 8" x 10" prepared dish. Reserve 1 cup for topping. Mix zucchini, carrots, onions, soup and sour cream. Pour over stuffing. Top with remaining stuffing and grated cheese. Bake at 350 for 30 minutes.
Yum!
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