garden fresh zucchini spoon bread

Name: Garden Fresh Zucchini Spoon Bread
Prep time: 20 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) fresh or frozen whole kernel corn (white sweet corn-yummy in here); 1 medium onion, chopped; 1 medium green pepper, cut in strips; 1/2 cup(s) water; 1 cup(s) zucchini, coarsely chopped; 2 small tomatoes, chopped; 1 cup(s) cheddar cheese, shredded; 1/2 cup(s) cornmeal; 2 - eggs; 1/2 cup(s) milk; 1/2 teaspoon(s) (each) salt and pepper; dash(es) (several) bottled red hot pepper sauce

(1 rating)

review

Private Recipe by

Cindy Smith Bryson

@cindyluhooskitchen

The beautiful Gulf Coast of, FL

The Zucchini in this dish is fresh from the garden; just not mine! I am OBSESSED with zucchini right now. Yesterday I posted my "Easy Italian Vegetable Crock Pot Soup." This soup is chock full of zucchini, tomatoes, fresh mushrooms, green pepper, and onions. This zucchini spoon bread is also a cornucopia of natures' bounty; with corn, onions, green peppers, and tomatoes. I found a similar recipe in a magazine years ago and after some tweaking... I make this every summer. It is practically a meal in itself and I have served it for breakfast, lunch, and dinner!

(1 rating)

yield 6 serving(s)

prep time 20 Min

cook time 40 Min

method Bake

Ingredients For garden fresh zucchini spoon bread

1 c

fresh or frozen whole kernel corn (white sweet corn-yummy in here)
1 md

onion, chopped
1 md

green pepper, cut in strips
1/2 c

water
1 c

zucchini, coarsely chopped
2 sm

tomatoes, chopped
1 c

cheddar cheese, shredded
1/2 c

cornmeal
2

eggs
1/2 c

milk
1/2 tsp

(each) salt and pepper
dash

(several) bottled red hot pepper sauce

How To Make garden fresh zucchini spoon bread

1
Preheat oven to 350 degrees F. Grease a 1&1/2 qt. casserole dish; set aside. In a large saucepan, combine corn, onion, pepper strips, and water. Bring to boiling, reduce heat. Simmer, covered, for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside.

2
In a small bowl, lightly beat eggs; stir in milk, salt, pepper, and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan.
3
Turn mixture into prepared casserole dish. Bake about 40 minutes or until set in center. Let stand for 5 minutes before serving.
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