Zucchini Cornbread Dressing

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!

Step: 1

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

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.

Per Serving: 574 calories; protein 13.3g; carbohydrates 52.2g; fat 35.4g; cholesterol 164.6mg; sodium 1270.6mg.

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