Zucchini Stuffing Recipe
Zucchini Stuffing Recipe photo by Taste of Home
Next Recipe

Zucchini Stuffing Recipe

Read Reviews
5 4 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


  • 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 large 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: 182 calories, 10g fat (6g saturated fat), 58mg cholesterol, 408mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 5g protein.


  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

Reviews for Zucchini Stuffing

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
darlyn29 User ID: 3115063 254084
Reviewed Sep. 13, 2016

"Love this recipe, I added a little chicken stock because it was a little dry when I made it and omitted the celery because I'm not a fan of celery. I make this every fall for family when they come to visit!"

lahacienda User ID: 1380240 121409
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."

kafaughn User ID: 3552105 196101
Reviewed Nov. 9, 2011

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

MargaretJoy User ID: 746341 193695
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."

Loading Image