Zucchini Cornbread Dressing

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
  • ½ cup sour cream
  • ½ cup butter, melted
  • 2eggs
  • 1 teaspoon dried sage
  • ½ teaspoon poultry seasoning
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • Directions

  • Step 1

    Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9×13-inch baking dish.

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  • 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.

  • Tips

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