Zucchini Spoon Bread Recipes

ZUCCHINI SPOON BREAD

Steps:

• In a mixing bowl, combine the zucchini, muffin mix, 1 cup of cheese, eggs, oil, onion, buttermilk, Italian seasoning, and pepper sauce.
• Transfer mixture to a greased 2 to 2 1/2 quart casserole.
• Sprinkle with almonds and remaining cheese.
• Bake, uncovered, in a preheated 350° oven for about 35 minutes or until knife comes out clean.

ZUCCHINI SPOON BREAD

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.