Zucchini Stuffing

This is a recipe that we printed in our first year of the Harvest Club. It pre-dates the recipe index so I thought that since it is a favorite we could repeat it.

4-6 Soft Italian Style Rolls
2 shallots chopped
2-3 T olive oil and butter
4-6 T water
2 medium zucchini, grated
½ c Asiago Cheese grated
1/4 c parmesan cheese grated
2-3 sage leaves minced
1 egg beaten with 2 T water

Break the bread into pieces/cubes. Sprinkle with water until moist not soggy.

Warm 1 T olive oil and 1 T butter in a frying pan, sauté the shallots until soft and golden.
Remove the shallots and add them to the bowl with the bread

Grate the zucchini. Add more oil and butter to the frying pan and sauté the zucchini until soft and dry, not brown. Add the zucchini to the bread and shallots.

Mix in the cheese and the sage. Combine all of the ingredients.

Beat the egg with the 2 T of water. Mix the egg into the stuffing. Pour into a buttered casserole dish and cover with foil

Bake at 350 for 30-40 minutes

Serve with roasted or grilled chicken or fish.

Adapted from: Arlene Ward, Adventures in Cooking