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.
Servings 10 people
- 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