ZUCCHINI SPOON BREAD RECIPES

ZUCCHINI SPOON BREAD RECIPE - FOOD.COM

Zucchini Spoon Bread Recipe - Food.com image

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

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 6 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 189, FatContent 9.4, SaturatedFatContent 5.1, CholesterolContent 84.7, SodiumContent 361, CarbohydrateContent 17.7, FiberContent 2.5, SugarContent 3.2, ProteinContent 9.9

GOT-EXTRA-ZUCCHINI SPOON BREAD | BETTER HOMES & GARDENS

Got-Extra-Zucchini Spoon Bread | Better Homes & Gardens image

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

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Number Of Ingredients 13

Ingredients

1 cup fresh or frozen whole kernel corn
½ cup chopped onion (1 medium)
½ cup green sweet pepper strips (1 medium)
½ cup water
1 cup chopped zucchini
1 cup shredded cheddar cheese (4 ounces)
½ cup cornmeal
2 eggs
½ cup milk
¼ teaspoon pepper
Several dashes bottled hot pepper sauce
1 cup chopped tomato (2 small)
½ teaspoon salt

Steps:

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.
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.
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 Facts : Calories 198 calories, CarbohydrateContent 21 g, CholesterolContent 92 mg, FatContent 9 g, ProteinContent 10 g, SaturatedFatContent 5 g, SodiumContent 336 mg

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