Zucchini Stuffing With Mushrooms and Garlic

We gave traditional bread stuffing a lean makeover. Our healthier version uses whole grain bread and is loaded with colorful veggies!

Total Time: 1 hr.

Prep Time: 15 min.

Cooking Time: 45 min.

Yield: 10 servings

Ingredients:

1 Tbsp. olive oil

1 medium onion, chopped

4 medium shallots, chopped

2 medium celery stalks, chopped

2 medium red (or green, orange, or yellow) bell peppers, chopped

4 cloves garlic, finely chopped

1 medium zucchini, sliced

1 medium yellow squash, sliced

1 cup sliced mushrooms

½ cup chopped fresh parsley

½ cup raisins

8 cups whole-grain bread cubes

3 cups low-sodium organic vegetable (or chicken) broth

2 Tbsp. white wine (optional)

Nonstick cooking spray

Preparation:

1. Heat oven at 350° F.

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

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

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

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

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