Okay, so I didn't really care for this. Jim said he liked it. The spices in the cornbread stuffing mix give it a good flavor. Also, I have to confess that we had a recipe similar to this posted in the RS bulletin on Sunday, so it wasn't totally my own idea. However, I did it my own way, including substituting the yogurt I had on hand for the sour cream. Also, just for the record, I don't feel an overwhelming need to use zucchini. It's nutritional value is not that great compared to other vegetables, but it's better for you than, say, candy. I don't plant zucchini, and it's a vegetable that I can take or leave.
Here is a webpage that shows the nutritional value of baby zucchini. It says:
The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin and Pantothenic Acid, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper and Manganese.
| 53% | 16% | 31% |
| Carbs | Fats | Protein |
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