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    You are in: Home / Recipes / Zucchini Spoon Bread Recipe
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    Zucchini Spoon Bread

    Zucchini Spoon Bread. Photo by Hey Jude

    1/4 Photos of Zucchini Spoon Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Barb Gertz's Note:

    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 Spoon bread is a side dish, eaten with a spoon. It is called a bread because of the ingredients. Enjoy

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    Units: US | Metric


    1. 1
      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).
    2. 2
      Do Not drain, stir in zucchini, tomatoes, cheese and cornmeal, set aside.
    3. 3
      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.
    4. 4
      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.

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on August 11, 2010


      I sauted the vegetables in bit of olive oil instead of boiling them, then added some extra milk. I also used low-fat sharp cheddar cheese. It made a great meal together with some beans in mole sauce. My husband described it as "quiche-y" but it was a good balance of heartiness and fresh vegetables. Thanks for a different way to use zucchini.

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    • on November 20, 2006


      I really enjoyed this recipe. The mix of vegetables was just right, however this was more like a vegetable casserole than a bread. I made it just as the recipe stated except i did add about 2 tablespoons of cheese to the top (this was what was left in my bag). I will probably make this again but would double everything but the veggies.

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    • on December 05, 2004


      I made this recipe because I liked the combination of ingredients. I didn't realize it would be so visually appealing as well! It's also absolutely delicious and has become a family favorite already. I used ingredients I had on hand so I used red and orange bell peppers rather than the green. For the cheese I used some pre-shredded cheddar-jack. I did not add the jalapenos, instead I used some of Rita L's dried crushed red pepper and garlic blend I had on hand. I did add a few dashes of Tabasco and I baked it at 250° for about 90 minutes as I was baking something else at that temperature at the time. We loved this Barb, thanks so much for posting :)

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    Read All Reviews (16)


    Nutritional Facts for Zucchini Spoon Bread

    Serving Size: 1 (188 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 189.0
    Calories from Fat 84
    Total Fat 9.4 g
    Saturated Fat 5.1 g
    Cholesterol 84.7 mg
    Sodium 360.9 mg
    Total Carbohydrate 17.7 g
    Dietary Fiber 2.4 g
    Sugars 3.2 g
    Protein 9.9 g

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