Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: - steam sliced zucchini on stop top until tender; then drain well in colander. - melt margarine and then add stuffing mix; fluff with fork and set aside, - combine soup, sour cream, and onions then add in drained zucchini and mix carefully to coat zucchini but not break or mush zucchini. - spray a 2 quart casserole dish with cooking spray; layer bottom with half zucchini mixture; then layer with half stuffing mixture; another layer of zucchini and then top with remaining stuffing. alternatively you can use a 13x9 pan and put all zucchini on bottom and top with one layer of stuffing. - bake 350 degrees for approximately 35 minutes or until bubbly.

Target recipe: preheat oven to 350 combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool. combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth. add zucchini, onion, and chicken; mix. spread chicken mixture in a greased 9 x 13 inch casserole. melt the butter in a skillet, add accent seasoning and toss well to coat with butter. sprinkle cheese over chicken mixture and bake for 1 hour. casserole should be golden brown and hot!