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Zucchini Stuffing Recipe

Zucchini Stuffing Recipe photo by Taste of Home

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I've been serving this dish for years and always receive compliments on it. If you don't have day-old bread in your pantry, simply slice fresh bread and bake it at 300° for 10 minutes. —Mary Ann Dell, Phoenixville, Pennsylvania

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Zucchini Stuffing Recipe

Prep: 25 min. Bake: 40 min.

Yield: 12 Servings

25 40 65

Ingredients

1 small onion, chopped
1 celery rib, chopped
3 tablespoons butter
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon poultry seasoning
1/2 cup canned pumpkin
2 eggs
1/3 cup 2% milk
1/4 cup butter, melted
4 cups day-old cubed bread
3 medium zucchini, chopped
1/2 cup shredded cheddar cheese

Directions

In a small skillet, saute onion and celery in butter until tender; set aside.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned. Yield: 12 servings (3/4 cup each).

Nutritional Facts 3/4 cup equals 182 calories, 10 g fat (6 g saturated fat), 58 mg cholesterol, 408 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Zucchini Stuffing in Taste of Home November 2011, p84

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Zucchini Stuffing

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Reviewed on Jan. 17, 2012 by lahacienda

Did not like the dry taste of it - 1 cup of flour and 4 cups of bread was too too dry and not a very good taste withi the pumpkin - Wisconsin - would not recommend.

Reviewed on Nov. 09, 2011 by kafaughn

Loved it. Made half the recipe in an 8x8. Required 5 or 10 more minutes uncovered baking time.

Reviewed on Nov. 02, 2011 by MargaretJoy

this dish was delicious! Sort of like a stuffed zucchini boat, except all mixed together in a convenient casserole. I was skeptical about the pumpkin, but really liked the flavor combination in the end. We served it as a main dish was side salads.