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Zucchini Cornbread Dressing
Zucchini Cornbread Dressing
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
Zucchini enhances cornbread dressing with savory flavors of chicken broth, sour cream, and sage.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 cups grated zucchini
  • 1 medium onion, minced
  • 5 cups cornbread crumbs
  • 2 cups sourdough bread crumbs
  • 1 cup Swanson® Chicken Broth
  • 0.5 cup sour cream
  • 0.5 cup butter, melted
  • 1 teaspoon dried sage
  • 0.5 teaspoon poultry seasoning
  • 0.5 teaspoon ground black pepper
Instructions:
  • Preheat the oven to a cozy 375 degrees F (190 degrees C) and lightly oil a 9x13-inch baking dish to prepare for the magic ahead.
  • In a skillet over medium heat, saute zucchini and onion in 1 tablespoon of oil until zucchini is slightly softened, about 3 minutes. Remove from heat.
  • In a large bowl, mix together cornbread and sourdough crumbs, Swanson® Chicken Broth, sour cream, and butter. Add zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Stir until well combined. Transfer mixture to prepared baking dish.
  • Bake until golden brown in a preheated oven for 30 to 40 minutes.

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