Bacon, Zucchini, and Cornbread Bake

(from saymyname’s recipe box)

Source: Southern Living

Serves 8 people

Categories: Casserole, Side Dish, zucchini

Ingredients

  • 6 slices bacon
  • 1 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 3 celery ribs, chopped
  • 2 garlic cloves, minced
  • 1 (6 ounce) package cornbread stuffing mix (Stove Top)
  • 1 cup milk
  • 3 large zucchini, shredded
  • 1 large egg, beaten
  • 1/2 cup shredded cheddar cheese

Directions

  1. Fry bacon in a large skillet over medium heat until crisp; transfer bacon to a paper towel lined plate to drain; crumble bacon and set aside.

  2. Discard all but 2 teaspoons bacon drippings from skillet.

  3. Sauté onion and next 4 ingredients in bacon drippings over medium-high heat until tender.

  4. In a large bowl, stir together stuffing mix, seasoning packet, and milk; let stand for 10 minutes.

  5. Stir bacon, sautéed vegetables, zucchini, and egg into cornbread mixture until well combined.

  6. Transfer mixture to a lightly greased 11×7 8inch baking dish.

  7. Bake in a 350°F oven for 30 minutes; sprinkle cheese evenly over the top.

  8. Cover and bake for 20 more minutes.

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