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Catch ‘em & Cook ‘em: Zucchini Stuffing

November 5, 2013
By Capt. Dick May , Pine Island Eagle


1 small onion - chopped

1 celery rib chopped

3 Tbsp butter

1 C. flour

2 Tbsp sugar

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. poultry seasoning

1/2 C. canned pumpkin

2 eggs

1/3 C. milk

1/4 C. butter melted

4 C. day old cubed bread

3 Medium zucchini chopped

1/2 C. shredded cheddar cheese

How to:

1.In a small skillet, saute onion and celery in butter until tender and set aside.

2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning.

3. In a small bowl, whisk pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened.

4. Fold in the bread cubes, zucchini, cheese and onion mixture.

5. Transfer to a greased 13 x 9-inch baking dish. cover and bake at 325 degrees for 30 minutes.

6. Uncover and bake for an additional 10 to 15 minutes longer or until lightly browned.

Serves 4

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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