Back to Zucchini Stuffing

Print Options


Card Sizes

Zucchini Stuffing Recipe

Zucchini Stuffing Recipe

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. YIELD: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


  • 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).

Nutritional Facts

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

Reviews for Zucchini Stuffing

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