5* Zucchini Stuffing (12)
Source of Recipe
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5* Zucchini Stuffing (12)
Taste of Home November 2011
3 reviews rate this recipe 5 Stars!
Prep: 25 min. Bake: 40 min.
Yield: 12 servings (3/4 cup each).
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
Ingredients
1 small onion, chopped
1 celery rib, chopped
3 tablespoons stick margarine or butter (Imperial or Blue Bonnet Margarine)
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 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 stick margarine or butter, melted (Imperial or Blue Bonnet Margarine)
4 cups day-old cubed bread
3 medium zucchini, chopped
1/2 cup shredded cheddar cheese
Directions:
1. In a small skillet, saute onion and celery in margarine 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.
3/4 cup equals 163 calories, 10 g fat (4 g saturated fat), 40 mg cholesterol, 312 mg sodium, 20 g carbohydrate, 2 g fiber, 5 g protein.
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