Got-Extra-Zucchini Spoon Bread
Recipe from Better Homes and Gardens

Besides zucchini, this vegetable casserole uses other garden surplus--corn, peppers, and tomatoes.


Got-Extra-Zucchini Spoon Bread

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Servings: Makes 6 servings.
Prep Time: 10 mins
Total Time: 55 mins
Related Categories: Cut Corn, Vegetable Casseroles, Vegetables, Zucchini
 
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Ingredients
  • 1  cup
    fresh or frozen whole kernel corn
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  • 1/2  cup
    chopped onion (1 medium)
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  • 1/2  cup
    green sweet pepper strips (1 medium)
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  • 1/2  cup
    water
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  • 1  cup
    chopped zucchini
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  • 1  cup
    shredded cheddar cheese (4 ounces)
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  • 1/2  cup
    cornmeal
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  • 2 
    eggs
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  • 1/2  cup
    milk
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  • 1/4  teaspoon
    pepper
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  •   Several dashes
    bottled hot pepper sauce
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  • 1  cup
    chopped tomato (2 small)
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  • 1/2  teaspoon
    salt
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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
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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