Fresh Vegetable Stuffing

35 minutes Prep: 20 minutes Cook: 15 minutes

145 calories per serving view nutrition facts

14 servings suggest servings

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Ingredients

3	tablespoons	olive oil
2	each	carrots	chopped
2	medium	onion, yellow	chopped
1	each	celery stalk	chopped
1	teaspoon	thyme	fresh
1	teaspoon	tarragon	fresh
1	teaspoon	sage	fresh
1	teaspoon	basil	fresh, chopped
1/2	teaspoon	salt
1/2	cup	chives	fresh, chopped
2	teaspoons	black pepper	crackled
1/2	teaspoon	salt
2	small	zucchini	chopped
2	cups	spinach	leaves, washed, stemmed and shredded
2	each	yellow squash	chopped
1/2	cup	white wine	dry
2	cups	bread crumbs	fresh, made from 3 or 4 slices of bread
1	cup	parmesan, parmigiano-reggiano cheese, grated	freshly grated

Directions

Heat oil in a large skillet over a medium flame.

Add carrots and sauté about 2 minutes.

Add onion, celery, and all seasonings.

Cook until slighltly soft, about 4 minutes.

Add squash, spinach, and wine.

Cook 2 minutes.

Remove from heat and place in large bowl.

Add bread crumbs and parmesan cheese.

Stir.

If using as stuffing, cool in refrigerator 2 hours before using.

If baking separately, heat oven to 350 degrees F.

Butter a 3-quart casserole and place mixture in it.

Bake until warm.

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Nutrition Facts

Serving Size 87g

Amount per Serving

Calories 145 44% of calories from fat

	% Daily Value*
Total Fat 7.0g	11%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 6mg	2%
Sodium 406mg	17%
Total Carbohydrate 15.0g	5%
Dietary Fiber 2.0g	7%
Sugars 2.0g
Protein 6.0g	11%

Vitamin A	40%		Vitamin C	16%
Calcium	13%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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