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Zucchini Stuffing With Mushrooms and Garlic

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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!

Zucchini Stuffing
5 from 4 votes
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Zucchini Stuffing with Mushrooms and Garlic

This hearty Zucchini Stuffing is perfect for Thanksgiving!

Course Side Dish
Cuisine American
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 10 servings
Calories 122 kcal

Ingredients

  • 1 Tbsp. olive oil
  • 1 medium onion chopped
  • 4 medium shallots chopped
  • 2 medium celery stalks chopped
  • 2 medium bell peppers (any color) chopped
  • 4 cloves garlic finely chopped
  • 1 medium zucchini sliced
  • 1 medium yellow squash sliced
  • 1 cup sliced mushrooms
  • 1/2 cup chopped fresh parsley
  • 1/2 cup raisins
  • 8 cups whole-grain bread cubes
  • 3 cups low-sodium organic chicken broth or veggie broth
  • 2 Tbsp. white wine optional
  • Nonstick cooking spray

Instructions

  1. 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.

 

Portion Fix Containers
1 Green
1 Yellow

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