Clam-Vegetable Stuffing

• 1 1/2 c. chopped, unpeeled zucchini
• 3 c. bread cubes, toasted (4 slices bread)
• 1 (6 1/2 oz.) can clams, drained or 1 (8 oz.) can oysters, drained and chopped
• 1/3 c. chicken broth
• 1/2 tsp. dried basil, crushed
• 1 1/2 c. thinly sliced carrot
• 1 1/2 c. sliced fresh mushrooms
• 1 beaten egg
• 1/4 tsp. ground sage

1. Cook zucchini and carrot, covered, in boiling salted water 3 minutes or until crisp-tender.
2. Drain.
3. Toss with bread cubes, mushrooms and clams or oysters.
4. Combine chicken broth, egg and herbs.
5. Pour over stuffing mixture.
6. Toss until moistened.
7. For a moister stuffing, add more broth.
8. Turn into a 2-quart casserole. Bake, covered, at 350u0b0 for 40 minutes or until stuffing is heated through.
9. Serves 12, 60 calories per 1/2 cup.

zucchini, bread cubes, clams, chicken broth, basil, carrot, mushrooms, egg, ground sage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270421 (may not work)