Bacon, Zucchini, and Cornbread Bake

From Southern Living.

• Ready In: 1 hr 25 mins
• Serves: 8

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 11x7 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.