Savory Zucchini Cornbread Stuffing
Savory Zucchini Cornbread Stuffing
This savory Zucchini Stuffing is a perfect side dish for any holiday meal. The combination of tender zucchini, fresh herbs, and crumbled cornbread makes for a flavorful and moist stuffing.
Equipment
- Casserole dish
- medium-sized bowl
- Stovetop
Ingrediënten
- ¼ c. butter
- 2 c. zucchini chopped
- 1 c. onion chopped
- 2 tbsp. fresh parsley chopped
- 2 cloves garlic minced
- 2 eggs
- 3 c. cornbread crumbled
- Salt and pepper to taste
Instructies
- reheat the oven to 350°F (175°C).
- In a large skillet, melt the butter over medium heat.
- Add the chopped zucchini, onion, parsley, minced garlic, salt, and pepper.
- Cook the vegetables for about 10 minutes, stirring occasionally, until the zucchini is tender.
- While the vegetables are cooking, beat the eggs in a medium-sized bowl.
- Stir the cooked zucchini mixture and the crumbled cornbread into the beaten eggs.
- Spoon the mixture into a greased casserole dish.
- Bake for about 30 minutes, or until the top is lightly browned and the stuffing is heated through.
Notes / Tips / Wine Advice:
Summary
This savory zucchini stuffing is a perfect side dish for any holiday meal. The combination of tender zucchini, fresh herbs, and crumbled cornbread makes for a flavorful and moist stuffing.
Wine Advice A crisp white wine or a light-bodied red that can complement the herbs and vegetables would be a good fit. A Pinot Grigio or a Pinot Noir would be excellent choices.
Wine Advice A crisp white wine or a light-bodied red that can complement the herbs and vegetables would be a good fit. A Pinot Grigio or a Pinot Noir would be excellent choices.
Nutritional Information
Calories: 250 kcal | Carbohydrates: 25 g | Protein: 8 g | Fat: 15 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.6 g
