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Zucchini Stuffing

 Zucchini Stuffing
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
12 ServingsPrep: 25 min. Bake: 40 min.

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 13x9-in. baking dish. Cover and bake at

2 of 2

Zucchini Stuffing (continued)

Directions (continued)

  • 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.