Zucchini Spoon Bread

Name: Zucchini Spoon Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 cup fresh corn or 1 cup frozen corn; 1/2 cup chopped onion; 1/2 cup green sweet pepper, cut in strips; 1/2 cup water; 1 cup chopped zucchini; 4 ounces shredded cheddar cheese; 1/2 cup cornmeal; 2 eggs, slightly beaten; 1/2 cup milk; 1/4 teaspoon pepper; 3 -5 dashes bottled hot pepper sauce (or use jalapeno peppers); 1 cup chopped tomato; 1/2 teaspoon salt

Submitted by Barb G.

"This spoon bread is delicious, a good way to use those zucchini out of the garden. For extra flavor or heat add 2 or 3 jalapeno peppers. Recipes comes from Betters Homes and Gardens.com. Spoon bread is a side dish, eaten with a spoon. It is called a bread because of the ingredients. Enjoy"

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photo by Hey Jude

Ready In:: 1hr
Ingredients:: 13
Serves:: 6

ingredients

1 cup fresh corn or 1 cup frozen corn
¹⁄₂ cup chopped onion
¹⁄₂ cup green sweet pepper, cut in strips
¹⁄₂ cup water
1 cup chopped zucchini
4 ounces shredded cheddar cheese
¹⁄₂ cup cornmeal
2 eggs, slightly beaten
¹⁄₂ cup milk
¹⁄₄ teaspoon pepper
3 -5 dashes bottled hot pepper sauce (or use jalapeno peppers)
1 cup chopped tomato
¹⁄₂ teaspoon salt

directions

In a large saucepan combine, corn, onions, pepper strips, and water; bring to boiling; reduce heat, cover and simmer for 5 minutes (If adding Jalapenos, add in this step).
Do Not drain, stir in zucchini, tomatoes, cheese and cornmeal, set aside.
In a small mixing bowl beat eggs; stir in milk, salt, pepper, and hot pepper sauce; STIR egg mixture into the vegetable mixture in saucepan.
Turn mixture into a greased 1-1/2-quart casserole;Bake, uncovered, in a 350 degree oven about 40 minutes or until set, Let stand for 5 minutes before serving.

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Reviews

I sauted the vegetables in bit of olive oil instead of boiling them, then added some extra milk. I also used low-fat sharp cheddar cheese. It made a great meal together with some beans in mole sauce. My husband described it as "quiche-y" but it was a good balance of heartiness and fresh vegetables. Thanks for a different way to use zucchini.

Podkayne
I really enjoyed this recipe. The mix of vegetables was just right, however this was more like a vegetable casserole than a bread. I made it just as the recipe stated except i did add about 2 tablespoons of cheese to the top (this was what was left in my bag). I will probably make this again but would double everything but the veggies.

Tarynne
I made this recipe because I liked the combination of ingredients. I didn't realize it would be so visually appealing as well! It's also absolutely delicious and has become a family favorite already. I used ingredients I had on hand so I used red and orange bell peppers rather than the green. For the cheese I used some pre-shredded cheddar-jack. I did not add the jalapenos, instead I used some of Rita L's dried crushed red pepper and garlic blend I had on hand. I did add a few dashes of Tabasco and I baked it at 250° for about 90 minutes as I was baking something else at that temperature at the time. We loved this Barb, thanks so much for posting :)

Hey Jude
So delicious, I couldn't leave it alone in the pan. I didn't have cheddar, so used some muffaletta (garlic & olive cheese) and it was still fantastic. I used both the jalape?os *and* the hot sauce (I love spicy). I was just shocked at how good this was. I'm going to make it again this week! Thanks a lot for the recipe. Really easy and really tasty.

bipolypesca
I wanted to give 4.5 stars. A nice comforting meal, though could use with more spice than is listed in the ingredients. I doubled the recipe and put it in a 9x13 pan. I used 2 hot red peppers, but should have used 4. So if you are making the regular amount, use at least 2 hot peppers. I substituted rice milk and a goat's milk cheddar. I found cooking time to be way off, nearly double what is listed-- but I did make a double recipe, so I don't know how that relates.

francoroni