Zucchini Casserole
01/02/08 12:10 PM
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Erilyn
Reged: 11/14/07
Posts: 743
Loc: Beautiful British Columbia, Canada
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This is sooooo good and very safe! If you are sensitive to onion, perhaps you could replace it with more zucchini and/or shredded carrot.
- 4 medium zucchinis, sliced, skins left on
- 1/2 cup shredded carrot (about 1 small to medium carrot)
- 1 cup onion, finely chopped
- 1 package Stove Top Stuffing (I used the cornbread variety – mmmmm!)
- equivalent of 1 can Cream of Mushroom Soup
- 1/2 cup soy sour cream
- 2 tbs dairy-free butter/margarine
Boil or steam zucchinis until soft, about 5-8 minutes. Spray a non-stick frying pan with cooking spray and sauté onion and carrot until soft. Place in a large bowl. Measure out 1 1/2 cups of the stuffing mix (reserve the rest for topping) and add to onion and carrot. Add cream of mushroom soup, sour cream, and zucchini and stir well. Turn into ungreased 2-quart casserole dish. Melt the butter and stir in the remaining stuffing mix. Let sit a few moments until all the butter is absorbed. Spread over top of casserole (it won't cover all of it). Bake uncovered at 350 F for 30-40 minutes.
This also makes a perfect "make ahead" dish. Make everything up to 1 day in advance, refrigerate, and then just bake as directed the next day (you may need a few extra minutes to make sure it is completely heated through).
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IBS-A since age 12, and fructose sensitive; with the exception of my pregnancy, have been following Heather's diet since Nov. 19, 2007.
Taking 12g of Acacia per day. Relatively stable since March 2008!
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