Layered Italian Zucchini-Mushroom-Chicken Casserole

Start with the sauce, in this photo, the sauce ingredients are to the left of the EVOO. Combine the chopped sauce vegetables and seasonings in hot oil and simmer a few minutes to release their flavors and scent. Add the red sauce and bone broth, simmer a while to thicken a bit. After several minutes of a medium bubble-simmer, move the pan off the heat to cool before whisking in the sour cream.

• 
  2T dark EVOO
• 5-6 lg. garlic cloves - crushed-minced
• ⅓-½ lg. green pepper - chopped
• 1t Stonemill Italian Seasoning
• 1t Rosemary Seasoning *
• 1c a hearty red sauce
• 1c chicken bone broth

After this is simmered and cool, whisk in 1c sour cream.

Arrange in a 8"x2"x11" glass pan, in 4 layers adding a ladle of sauce between each:

• 3 sm.-med. zucchinis - washed and sliced in cross-sections
• 10oz. roasted chicken meat
• 8oz. sliced mushrooms
• 1 big sweet or cipollini onion - sliced vertically

2 zucchinis was enough. I finely chopped the last one and a big carrot and added that to the sauce. Once the whole dish is put together, top with 1c shredded cheese, plus a little more Italian seasoning. Bake at 375° for 30 minutes covered. Uncover and bake another half hour. Turn up the heat to brown the cheese, at the end of the cooking time. Serve this like lasagna.

No gluten...guilt free...Vegetable-Chicken "Lasagna!" . .Lin