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!

Prep Time:
45 mins
Cook Time:
30 mins
Total Time:
1 hrs 15 mins
5 servings


  • 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


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

  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.

  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.

  4. Bake in preheated oven until lightly browned, 30 to 40 minutes.


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Nutrition Facts (per serving)

574 Calories
35g Fat
52g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 574
% Daily Value *
Total Fat 35g 45%
Saturated Fat 18g 90%
Cholesterol 165mg 55%
Sodium 1271mg 55%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 16%
Total Sugars 8g
Protein 13g
Vitamin C 11mg 54%
Calcium 169mg 13%
Iron 3mg 16%
Potassium 412mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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