ZUCCHINI VEGETABLE STUFFING/CASSEROLE

Zucchini Vegetable Stuffing/Casserole image

Provided by Black Radish

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 22

8 green zucchini, medium dice
1/2 white onion, diced
3 carrots, diced
2 cups cauliflower florets
1 red bell pepper, diced
5 fresh garlic cloves, minced
6 slices crusty day old artisan bread, cubed
1/2 cup parmesan cheese
1 cup cheddar cheese, shredded
3 eggs, beaten
2 tablespoons olive oil
salt
pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon sage
1/4 cup salted butter, melted

Steps:

Preheat oven to 375.
In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
If bread is really dry, add another egg at your discretion.
Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.

Nutrition Facts : Calories 251.9, Fat 18, SaturatedFat 8.9, Cholesterol 114.9, Sodium 730.6, Carbohydrate 13.6, Fiber 4, Sugar 6.5, Protein 11.9