Zucchini Cornbread Dressing

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

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 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

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

Step 2

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

Step 3

Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; sauté until zucchini is slightly softened, about 3 minutes.

Step 4

Combine cornbread crumbs, bread crumbs, chicken broth, sour cream, and butter in a large bowl; stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and black pepper until evenly moistened. Transfer to the prepared baking dish.