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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.