Categories: Casserole, Side Dish, zucchini

Ingredients

• 6 slices bacon
• 1 medium onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 1 (6 ounce) package cornbread stuffing mix (Stove Top)
• 1 cup milk
• 3 large zucchini, shredded
• 1 large egg, beaten
• 1/2 cup shredded cheddar cheese

Directions

1. Fry bacon in a large skillet over medium heat until crisp; transfer bacon to a paper towel lined plate to drain; crumble bacon and set aside.

2. Discard all but 2 teaspoons bacon drippings from skillet.

3. Sauté onion and next 4 ingredients in bacon drippings over medium-high heat until tender.

4. In a large bowl, stir together stuffing mix, seasoning packet, and milk; let stand for 10 minutes.

5. Stir bacon, sautéed vegetables, zucchini, and egg into cornbread mixture until well combined.

6. Transfer mixture to a lightly greased 11×7 8inch baking dish.

7. Bake in a 350°F oven for 30 minutes; sprinkle cheese evenly over the top.

8. Cover and bake for 20 more minutes.

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