Zucchini Stuffing with Mushrooms & Garlic

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings 10 servings

Calories 122 kcal

Ingredients:

  • 1 Tbsp. olive oil

  • 1 medium onion chopped

  • 4 medium shallots chopped

  • 2 medium celery stalks chopped

  • 2 medium bell peppers (any color) chopped

  • 4 cloves garlic finely chopped

  • 1 medium zucchini sliced

  • 1 medium yellow squash sliced

  • 1 cup sliced mushrooms

  • 1/2 cup chopped fresh parsley

  • 1/2 cup raisins

  • 8 cups whole-grain bread cubes

  • 3 cups low-sodium organic chicken broth or veggie broth

  • 2 Tbsp. white wine optional

  • Nonstick cooking spray

Instructions:

  • Heat oven at 350° F.

  • Heat oil in a large nonstick skillet over medium-high heat.

  • Add onions, shallots, celery, and bell peppers; cook, stirring frequently, for 5 to 6 minutes, or until onion is translucent.

  • Add garlic, zucchini, squash, and mushrooms; cook for 2 to 3 minutes. Remove from heat.

  • Combine onion mixture, parsley, raisins, bread, broth, and wine (if desired) in a large bowl; mix well.

  • Place stuffing in a 3-quart baking dish lightly covered in spray. Bake for 30 to 35 minutes, or until cooked through.

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Pumpkin Pie With Whole-Wheat Crust

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Glazed Yams with Cinnamon and Nutmeg