August 17, 2009

Baked Zucchini with Bacon & Cornbread

Baked Zucchini with Bacon & Cornbread

Makes: 8 servings

Created by The MDM Team, Friday, February 15, 2008
It doesn't take common sense to realize that this zucchini with bacon and cornbread side is simply amazing. Serve with chicken, ribs or whatever you like. It's a fantastic fit.

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 pkg. cornbread stuffing mix
1 cup milk
3 large zucchini, shredded
1 large egg, lightly beaten
1/2 cup (2 oz.) Cheddar cheese, shredded

Cook bacon in a large skillet over medium heat until crisp; remove bacon, reserving 2 tsp. 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 degrees for 30 minutes; sprinkle with shredded cheese. Cover and bake 20 more minutes.

Additional Tips
Ready in 1 hour and 15 min

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