I’d roasted a big turkey breast for sandwiches and quick meals on hot days. Better to heat the kitchen once roasting a turkey than do it nightly. I wanted stuffing for a meal or two as well and it was a great time to slide zucchini into it. We rarely had a meal that didn’t have zucchini in at least one dish!
I had so many zucchini I was looking into shredding and freezing it in one cup portions. That would be handy for future cooking and baking. I’d even be able to use it around the holidays for things like stuffing, hence my stuffing trial.
I sautéed up a diced onion with a stick of butter in a skillet while I measured the rest of the ingredients and zucchini, minus the chicken broth, into a large mixing bowl.
When the onions were done I poured them into the bowl along with the chicken broth and stirred well. Simple enough!
I spooned the stuffing into a baking dish I’d sprayed with cooking spray and slide the dish into the oven.
The stuffing was golden brown and heated through in 30 minutes. And smelling like Thanksgiving. Stuffing always means Thanksgiving to me. Our Christmas menus vary but Thanksgiving is always turkey and stuffing.
This stuffing was delicious! It’s not a particularly unique recipe; I just made my usual stuffing recipe and added shredded zucchini and mushrooms. But the touch of extra earthy flavor the zucchini brings to the stuffing makes it just that much better tasting. Zucchini always adds moistness, and that’s a good thing as well!
Fresh mushrooms would have been ideal, but in a pinch I grabbed a can from the pantry. Sometimes we have to substitute because driving to the store just for mushrooms is kinda silly. Especially in 94° weather.
Stuffing with Zucchini
1 stick butter (1/2 cup)
1 small onion; diced
8 cups cubed bread; toasted in the oven until browned (I used a 12 grain bread)
1 cup shredded zucchini
1 tablespoon parsley; fresh or dried, chopped
1 can chopped Portobello mushrooms and liquid
2 teaspoons sage
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chicken broth
Preheat oven to 350°F. Grease 2 quart baking dish.
In a skillet sauté onion with the stick of butter until onion is translucent.
To a large mixing bowl add bread cubes, zucchini, mushrooms and liquid, sage, parsley, salt and pepper.
Add onion mixture and broth to the bowl; stir until well mixed. Pour into baking dish and bake for 30 minutes or until browned.