Italian Stuffing Creation

Preheat oven to 350

1 regular loaf bread, a few days old and rather dry, crumbled
(set aside in large bowl)

Saute together:
1 large onion
2 cloves chopped garlic
1 Med. Zucchini chopped in 1/2 inch chunks
2 large stalks celery. diced
a splash of Balsamic Vinegar
a splash of red wine (optional)
salt to taste
**Do not over-cook. Leave a little on the crunchy side)
Then scrape into bowl with bread

Pour in tomato sauce (with salt added) and a little water to make mixture nice and goopy, but not overly goopy, so that the bread still has some form to it. Then add in a dash of Olive oil.

Oil a 9x13 pan, and spread mixture into pan.
Bake about 45 minutes un-covered (watch so bread at top does not burn- but just gets slightly crispy) cook until it is rather firm to the touch, but it will harden more upon standing. Let cool about 10-15 minutes.
Serve with spaghetti sauce on top or side.