Bacon, Zucchini, and Cornbread Bake |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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From Southern Living. 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 11x7 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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