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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Create vegetable noodles — zucchini, sweet potato, beet
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Create vegetable noodles — zucchini, sweet potato, beet
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Preheat oven to 350°F. In a small bowl, combine cream of chicken soup and sour cream; set aside. In a large skillet, melt butter over medium-high heat. Add onion and saute until soft. Add grated or diced zucchini and grated carrots. Stir frequently until zucchini is soft; about 5 minutes. In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed. Spread into a lightly greased 13"x9" baking dish. Bake at 350°F for 30 minutes. To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix. This dish is the only way I can get my family to eat zucchini! Hope yours enjoys it too!