Zucchini Cornbread Dressing

Zucchini Cornbread Dressing

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!

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

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.
Zucchini Cornbread Dressing

Ingredients

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

Categories

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