Zucchini Cornbread Stuffing
Zucchini Cornbread Stuffing is a comforting American side dish made with tender zucchini, onions, fresh parsley, garlic, eggs, and crumbled cornbread. Moist, flavorful, and easy to prepare, it's an excellent addition to holiday dinners or family gatherings.
Equipment
- Casserole dish
- Large skillet
- medium mixing bowl
- oven
- Stovetop
Ingredients
- ¼ cup butter
- 2 cups zucchini chopped
- 1 cup onion chopped
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 2 eggs
- 3 cups cornbread crumbled
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Melt the butter in a large skillet over medium heat.
- Add the zucchini, onion, garlic, parsley, salt, and black pepper.
- Cook for about 10 minutes until the vegetables are tender.
- Beat the eggs in a medium bowl.
- Stir the cooked vegetables and crumbled cornbread into the eggs until well combined.
- Transfer the mixture to a greased casserole dish.
- Bake for 30 minutes until the top is lightly golden and the stuffing is fully heated through.
- Allow to rest for 5 minutes before serving.
Notes & Wine Advice
Recipe Notes
Day-old cornbread creates the best texture because it absorbs the vegetable mixture without becoming soggy. Add chopped celery, fresh sage, or toasted pecans for extra flavor and texture if desired. You can assemble the stuffing several hours ahead and refrigerate it until you're ready to bake. Serve alongside roast turkey, chicken, pork, or as part of a festive vegetarian holiday meal.Wine Advice
A crisp Pinot Grigio complements the buttery cornbread and fresh herbs beautifully. A light Pinot Noir is another excellent choice with this comforting American side dish.Nutrition values
Calories: 290 kcal | Carbohydrates: 27 g | Protein: 8 g | Fat: 17 g | Saturated Fat: 8 g | Sodium: 360 mg | Sugar: 4 g