ZUCCHINI DRESSING RECIPES

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ZUCCHINI DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME



Zucchini Dressing Recipe: How to Make It - Taste of Home image

Tender green zucchini slices and orange flecks of carrot give this casserole a pretty look. The stuffing stays nice and moist, while the topping gets crunchy.—Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Side Dishes

Total Time 55 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 6-8 servings.

Number Of Ingredients 9

3/4 cup water
1/4 teaspoon salt
4 medium zucchini, cut into 1/2-inch slices
2 medium carrots, grated
1 medium onion, chopped
6 tablespoons butter, divided
2-1/4 cups seasoned stuffing croutons, divided
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream

Steps:

  • In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

ZUCCHINI CORNBREAD DRESSING RECIPE | ALLRECIPES



Zucchini Cornbread Dressing Recipe | Allrecipes image

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!

Provided by Jamie Justice Yost

Categories     Trusted Brands: Recipes and Tips    Swanson®

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Cook Time 30 minutes

Yield 5 servings

Number Of Ingredients 13

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
2 eggs
1 teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
  • 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.
  • 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.
  • Bake in preheated oven until lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 573.6 calories, CarbohydrateContent 52.2 g, CholesterolContent 164.6 mg, FatContent 35.4 g, FiberContent 4.4 g, ProteinContent 13.3 g, SaturatedFatContent 18 g, SodiumContent 1270.6 mg, SugarContent 7.6 g

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