Bacon, Zucchini, and Cornbread Bake

Southern Living
8 servings


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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


Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 teaspoons drippings in skillet. Crumble bacon, and set aside.

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

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.

Bake at 350° for 30 minutes; sprinkle with shredded cheese. Cover and bake 20 more minutes.

Note: For testing purposes only, we used Stove Top Stuffing Mix For Chicken.

Created date

February 1999