Name: Zucchini Cornbread Dressing
Prep time: 45 min
Cook time: 45 min
Yield: 5
Ingredients: Vegetable oil - 1 tablespoon; Grated zucchini - 2 cups; Onion, minced - 1 medium; Cornbread crumbs - 5 cups; Sourdough bread crumbs - 2 cups; Swanson® Chicken Broth - 1 cup; Sour cream - ½ cup; Butter, melted - ½ cup; Eggs - 2; Dried sage - 1 teaspoon; Poultry seasoning - ½ teaspoon; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon

Ingredients for - Zucchini Cornbread Dressing

1. Vegetable oil 1 tablespoon

2. Grated zucchini 2 cups

3. Onion, minced 1 medium

4. Cornbread crumbs 5 cups

5. Sourdough bread crumbs 2 cups

6. Swanson® Chicken Broth 1 cup

7. Sour cream ½ cup

8. Butter, melted ½ cup

9. Eggs 2

10. Dried sage 1 teaspoon

11. Poultry seasoning ½ teaspoon

12. Salt ½ teaspoon

13. Ground black pepper ½ teaspoon

How to cook deliciously - Zucchini Cornbread Dressing

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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