1/4 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

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.
Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1/4 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

In a large skillet, melt butter. Add zucchini, onion, parsley, garlic, salt, and pepper.
Cook until zucchini is tender (about 10 minutes). In a medium-sized bowl, beat eggs.
Stir in zucchini mixture and cornbread.

Spoon into a greased casserole dish and bake until browned (about 30 minutes).

1 cup butter or margarine
1/2 cup onion, chopped
1 1/2 cups celery, chopped
12 cups bread cubes, white and whole-wheat bread
2 tbsp. McCormick® Parsley Flakes
1 tbsp. McCormick® Bon Appetit Seasoning
1 1/2 tsp. McCormick® Poultry Seasoning
1/2 tsp. McCormick® Ground Black Pepper
1/2 cup chicken broth

Melt butter in large skillet or Dutch oven, add onion and celery, and sauté until onion is transparent.