Bacon, Zucchini, and Cornbread Bake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
6 bacon slices |
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 |
1 cup milk |
3 large zucchini, shredded |
1 large egg, lightly beaten |
1/2 cup (2 ounces) shredded cheddar cheese |
Directions:
1. Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 teaspoons drippings in skillet. Crumble bacon, and set aside.
2. Sauté onion and next 4 ingredients in reserved drippings over medium-high heat until tender.
3. Stir together stuffing mix, seasoning packet, and milk; let stand 10 minutes. Stir in bacon, sautéed vegetables, zucchini, and egg; spoon into a lightly greased 11- x 7-inch baking dish.
4. Bake at 350° for 30 minutes; sprinkle with shredded cheese. Cover and bake 20 more minutes.
5. Note: For testing purposes only, we used Stove Top Stuffing Mix For Chicken.
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