Got-Extra-Zucchini Spoon Bread
Recipe from
Better Homes and Gardens
Besides zucchini, this vegetable casserole uses other garden surplus--corn, peppers, and tomatoes.
Servings:
Makes 6 servings.
Prep Time:
10 mins
Total Time:
55 mins
Ingredients
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1 cupfresh or frozen whole kernel cornsee savings
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1/2 cupchopped onion (1 medium)see savings
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1/2 cupgreen sweet pepper strips (1 medium)see savings
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1/2 cupwatersee savings
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1 cupchopped zucchinisee savings
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1 cupshredded cheddar cheese (4 ounces)see savings
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1/2 cupcornmealsee savings
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2eggssee savings
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1/2 cupmilksee savings
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1/4 teaspoonpeppersee savings
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Several dashesbottled hot pepper saucesee savings
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1 cupchopped tomato (2 small)see savings
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1/2 teaspoonsaltsee savings
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Directions
1.
In a large saucepan combine corn, onion, pepper strips, and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside.
2.
In a small mixing bowl beat eggs slightly; stir in milk, salt, pepper, and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan.
3.
Turn the mixture into a greased 1-1/2-quart casserole. Bake, uncovered, in a 350 degree F. oven about 40 minutes or until set. Let stand for 5 minutes. Makes 6 servings.
Nutrition information
Per serving: Calories 198, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 92 mg, Sodium 336 mg, Carbohydrate 21 g, Fiber 3 g, Protein 10 g. Daily Values: Vitamin A 14%, Vitamin C 27%, Calcium 14%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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