Baked on the Bright Side


Gluten-Free Tina's Zucchini Casserole

August 9, 2011

SERVES 6-8
My sister Tina made this recipe for years, and I always watched sadly from the sidelines because it was made with packaged stuffing. When I found Rudi’s unbelievably good gluten-free bread a lightbulb went off (ding!) If I turned this amazing bread into croutons, I could use it to make Tina’s casserole! I tried it and -surprise!- everyone loved it. Time to prepare: 1 hrs

2 pounds zucchini, thinly sliced (about 5 medium)
2 medium onions, chopped
6 – 8 slices of Rudi’s original or multigrain gluten-free bread, toasted*
1/4 cup butter, melted (1/2 stick)
1 cup grated carrots
1 cup sour cream
1 cup gluten-free cream of chicken soup (ie: Pacific Natural Foods) or cream of mushroom (ie:Progresso)
Salt and Pepper to taste

1. Preheat oven to 350 degrees.
2. Place zucchini and onions in a sauce pan with about 2 – 3 TBS of water. Bring to a boil, reduce heat.
Cover and simmer 5 minutes, drain well.
3. Set aside 1/2 cup of bread cubes. Place the rest in a medium bowl. Add melted butter and toss.
4. In a large bowl, combine zucchini and onions, carrots, sour cream, soup and salt and pepper. Stir and mix well, place in a lightly greased casserole dish. Crush the 1/2 cup of cubes that you set aside and sprinkle on top.
5. Bake 30 – 35 minutes.
*To make my bread cubes, I cut up 6 pieces of Rudi’s bread into 1/2 inch cubes and sprinkle them with 1 T. chicken bouillion. Bake in a single layer on a baking tray at 325 degrees for about 10 minutes, or until light brown.
Turn off the heat and let them sit in the oven overnight. They will be tasty and crunchy the next morning!

Recipe by Trish Pecharo Deitemyer

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