ZUCCHINI BREAD STUFFING
A sage and oregano seasoned bread stuffing with freshly shredded zucchini, onion and celery sauteed in extra virgin olive oil!
Serves 6-8
Preheat oven to 350 degrees
3 T. margarine
4 T. extra virgin olive oil
1 c. diced celery
1 lg. sweet onion, diced
4 c. fresh shredded zucchini
2 t. dried rubbed sage
1 t. dried oregano
2 t. onion powder
2 t. garlic powder
7-1/2 oz. pkg. dried stuffing cubes
1 c. boiling water
2 T. sugar
sev. shakes black pepper
salt to taste
In large skillet, over medium-low heat, melt margarine with olive oil.
Add celery and onion, salt as desired, then sauté about 10 minutes, or till wilted.
Add zucchini; salt some more, then stir well and cook about 10 minutes longer, or till zucchini becomes tender, but still remains bright green.
Add sage, oregano, onion and garlic powders. Stir.
Add stuffing cubes all at once. Stir well (this will take a few minutes to do properly) till all cubes are moistened with oil.
Add boiling water, sugar, pepper and salt to taste. Stir to blend thoroughly, mashing with a large spoon (or potato masher) as you stir.
Transfer to oven-proof casserole dish. Bake, uncovered, in preheated 350 degree oven for 30 minutes.
Notes: Two medium zucchinis makes about 4 cups shredded. Be sure to shred over large holes of grater; do not grate; it will make the stuffing too mushy.
CHEF DAVIES-TIGHT™ 