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+ servings

Zucchini Cheese and Bacon Spoon Bread

Delicious twist on a classic. This zucchini, cheese, and bacon spoon bread is a delightful and easy to make side dish perfect for busy nights and a great way to use zucchini.
Course Side Dish
Cuisine American
Keyword Appetizer, Cheese Ball, bacon, side dish, zucchini bread
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 people
Calories 230kcal
Author Mary Beth
Cost $5.00


  • Whisk
  • Casserole Dish
  • Mixing Bowl


  • 2 cups milk
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup plain yellow cornmeal
  • 1 zucchini large
  • 4 ounces shredded cheddar cheese
  • 8 bacon slices cooked and crumbled
  • 2 eggs large


  • Preheat oven to 375°.
  • Bring milk, sugar, salt, and pepper to a simmer in a large saucepan. Do NOT boil.
  • Gradually add cornmeal using a whisk to incorporate. The end result will be THICK!
  • Remove from heat and stir in zucchini, cheese, and bacon.
  • Stir in egg yolks until blended well.
  • Beat egg whites at high speed with an electric mixer until stiff peaks form then gently fold into the cornmeal mixture.
  • Spoon mixture into greased 1.5 quart casserole dish and bake for 45 to 60 minutes until top is lightly browned.
  • Serve while warm. Enjoy!


Calories: 230kcal | Carbohydrates: 16g | Protein: 9g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 61mg | Sodium: 455mg | Potassium: 225mg | Fiber: 2g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 1mg