Zucchini Stuffing Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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 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
Instructions
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 325 ° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
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