Zucchini Stuffing Recipe
Zucchini Stuffing Recipe photo by Taste of Home

Zucchini Stuffing Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min.
MAKES: 12 servings

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

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.

Directions

  1. In a small skillet, saute onion and celery in butter until tender; set aside.
  2. 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.
  3. Transfer to a greased 13x9-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).
Originally published as Zucchini Stuffing in Taste of Home November 2011, p84

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.

Reviews for Zucchini Stuffing

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jan. 17, 2012

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.

MY REVIEW
Reviewed Nov. 9, 2011

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

MY REVIEW
Reviewed Nov. 2, 2011

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.

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