How to Make Zucchini Cornbread Dressing - A Step-by-Step Guide

If you're looking to elevate your holiday feast with a unique and delicious side dish, look no further than this zucchini cornbread dressing. This recipe takes the traditional Thanksgiving stuffing to a whole new level by incorporating the subtle sweetness of zucchini and the hearty texture of cornbread. The result is a mouthwatering dish that will have your guests coming back for seconds.

While some may be hesitant to stray from the classic stuffing recipe, this zucchini cornbread dr...

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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

Information

  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr 15 mins
  • Servings: 5
  • Yield: 5 servings

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
  • 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.
  • 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.
  • Bake in preheated oven until lightly browned, 30 to 40 minutes.
  • Nutrition

    574 cal.

    • Total Fat: 35g
    • Saturated Fat: 18g
    • Cholesterol: 165mg
    • Sodium: 1271mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 13g
    • Vitamin C: 11mg
    • Calcium: 169mg
    • Iron: 3mg
    • Potassium: 412mg