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

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

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.