Tasty Tuesday: Summer Casserole

My mom has a pretty large garden, so on our last visit out to see her, she sent me home with a couple of large zucchinis. In my quest to find a recipe for a casserole that uses chicken and zucchini, but did NOT contain sour cream or cream of chicken soup, I came across this recipe from the Taste of Home website. It wasn't exactly what I was looking for, so I adapted it to create what I am calling Summer Casserole. Ben loves the chicken in this casserole, and Sam, as usual, cleared his plate!

Summer Casserole

 

 1 medium zucchini, peeled, quartered and sliced

1 medium carrot, peeled and sliced

3 tablespoons olive oil, divided

1 medium onion, sliced

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon pepper

dash of salt

2 boneless, skinless chicken breasts, cut-up and cooked

1 cup chicken-flavored stuffing mix

1/4 cup grated Parmesan cheese

In a large skillet, cook zucchini and carrots in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion in remaining oil for 1 minute. Add tomatoes, basil, oregano, garlic powder, salt, pepper and chicken; cook for 5 minutes longer or until heated through. Remove from heat; gently stir in zucchini and carrots.

Place in a greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 for 15 minutes. Bake, uncovered 5 minutes longer. Yield: 6 servings


Note: The next time I make this, I plan to simmer the vegetables in water instead of sauteing in oil to cut down on some of the fat content.