garden fresh zucchini spoon bread
The Zucchini in this dish is fresh from the garden; just not mine! I am OBSESSED with zucchini right now. Yesterday I posted my "Easy Italian Vegetable Crock Pot Soup." This soup is chock full of zucchini, tomatoes, fresh mushrooms, green pepper, and onions. This zucchini spoon bread is also a cornucopia of natures' bounty; with corn, onions, green peppers, and tomatoes. I found a similar recipe in a magazine years ago and after some tweaking... I make this every summer. It is practically a meal in itself and I have served it for breakfast, lunch, and dinner!
prep time
20 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 cup fresh or frozen whole kernel corn (white sweet corn-yummy in here)
- 1 medium onion, chopped
- 1 medium green pepper, cut in strips
- 1/2 cup water
- 1 cup zucchini, coarsely chopped
- 2 small tomatoes, chopped
- 1 cup cheddar cheese, shredded
- 1/2 cup cornmeal
- 2 - eggs
- 1/2 cup milk
- 1/2 teaspoon (each) salt and pepper
- dash (several) bottled red hot pepper sauce
How To Make garden fresh zucchini spoon bread
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Step 1Preheat oven to 350 degrees F. Grease a 1&1/2 qt. casserole dish; set aside. In a large saucepan, combine corn, onion, pepper strips, and water. Bring to boiling, reduce heat. Simmer, covered, for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese, and cornmeal. Set aside.
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Step 2In a small bowl, lightly beat eggs; stir in milk, salt, pepper, and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan.
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Step 3Turn mixture into prepared casserole dish. Bake about 40 minutes or until set in center. Let stand for 5 minutes before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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