Zucchini Cornbread Dressing

Grated zucchini adds color and moisture to this cornbread dressing with chicken broth, sour cream, and sage.

• Preparation Time: 45 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 15 mins
• Calories: 574 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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