Bacon, Zucchini, and Cornbread Bake

• 6 slices bacon
• 1 medium onion, chopped
• 12 red bell pepper, chopped
• 12 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
• 12 cup shredded cheddar cheese

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. Saute 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, sauteed 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 350F oven for 30 minutes; sprinkle cheese evenly over the top.
8. Cover and bake for 20 more minutes.

bacon, onion, red bell pepper, green bell pepper, celery, garlic, cornbread stuffing mix, milk, zucchini, egg, cheddar cheese

Taken from www.food.com/recipe/bacon-zucchini-and-cornbread-bake-134520 (may not work)