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Zucchini Cornbread Dressing

Rated as 4.5 out of 5 Stars

"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!"
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1 h 15 m servings 574
Original recipe yields 5 servings


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  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(R) 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; 35.4 52.2 13.3 165 1271 Full nutrition

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I did not make any changes. It was a subtlety sweet, not overbearing, I liked it. I'll probably add more sour dough crumbs next time. I may have made it too wet with the zucchini because I like...