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Zucchini Stuffing Recipe
Zucchini Stuffing Recipe photo by Taste of Home

Zucchini Stuffing Recipe

Read Reviews (3)
5 3
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 King Arthur Unbleached 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 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).
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(3)

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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