| ZUCCHINI CASSEROLE Preheat oven to 350 F. 4 medium zucchinis, sliced 1/3 inch thick. ¾ cup carrots, pared and sliced thin 1 teaspoon salt Enough water to just cover vegetables ½ cup onion, diced ¼ into inch pieces 2 tablespoons butter 3 cups herb stuffing mix - see recipe below 1 cup cream of chicken soup ½ cup sour cream Stuffing Mix: 3 cups bread, (about 7 or 8 slices) cut into ½ inch cubes 1/3 cup olive or canola oil 3 tablespoons minced onion 3 tablespoons parsley ½ teaspoon garlic powder ¾ teaspoon sage ½ teaspoon pepper In a large bowl fluff bread cubes and spices together with your fingers or a fork until evenly distributed throughout the bread. Drizzle in the oil and fluff again. Pour stuffing mix out onto a cookie sheet. Toast bread 350 F for 10 minutes or until lightly browned and crispy. Place zucchini, carrots and salt in a 2 quart saucepan. Cover with water and bring to a boil. Simmer for five minutes. Drain. Sauté onion in butter for 2 or 3 minutes. Stir in Cream of Chicken soup and sour cream. Gently, so you don't break the zucchini, spoon in drained vegetables along with 1 ½ cups of the stuffing mix. Lightly butter a 9x12 inch glass casserole dish. Add mixture. Sprinkle remaining herb mixture over the top. Bake until heated thoroughly then serve. |