Real Recipes From Real Home Cooks ®

garden fresh zucchini spoon bread

(1 rating)
review
Private Recipe by
Cindy Smith Bryson
The beautiful Gulf Coast of, FL

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!

(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For garden fresh zucchini spoon bread

  • 1 c
    fresh or frozen whole kernel corn (white sweet corn-yummy in here)
  • 1 md
    onion, chopped
  • 1 md
    green pepper, cut in strips
  • 1/2 c
    water
  • 1 c
    zucchini, coarsely chopped
  • 2 sm
    tomatoes, chopped
  • 1 c
    cheddar cheese, shredded
  • 1/2 c
    cornmeal
  • 2
    eggs
  • 1/2 c
    milk
  • 1/2 tsp
    (each) salt and pepper
  • dash
    (several) bottled red hot pepper sauce

How To Make garden fresh zucchini spoon bread

  • 1
    Preheat 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.
  • 2
    In 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.
  • 3
    Turn mixture into prepared casserole dish. Bake about 40 minutes or until set in center. Let stand for 5 minutes before serving.
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT