ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Bacon, Zucchini, and Cornbread Bake

Yield 8 servings

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

How to Make It

  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.