Zucchini Cornbread Dressing recipe

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Ingredients

1 tablespoon vegetable oil
2 cups grated zucchini
1 medium onion, minced
5 cups cornbread crumbs
2 cups sourdough bread crumbs
1 cup Swanson® Chicken Broth
½ cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper

Nutrition Info

573.6 calories
carbohydrate: 52.2 g
cholesterol: 164.6 mg
fat: 35.4 g
fiber: 4.4 g
protein: 13.3 g
saturatedFat: 18 g
servingSize: -
sodium: 1270.6 mg
sugar: 7.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.

  2. Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion, saute until zucchini is softened slightly, about 3 minutes. Remove from heat.

  3. In large bowl, combine cornbread and sourdough crumbs, Swanson® Chicken Broth, sour cream, and butter. Stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Mix until evenly moistened. Spread into prepared baking dish.

  4. Bake in preheated oven until lightly browned, 30 to 40 minutes.

Recipe Yield

5 servings

Recipe Note

A summertime twist on a holiday favorite--adding zucchini keeps the dish moist, plus adds color and the use of Swanson® Chicken Broth ensures the best flavor!

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