ZUCCHINI CORNBREAD CASSEROLE RECIPES

Name: Zucchini Cornbread Casserole
Prep time: 20 min
Cook time: 25 min
Yield: 8
Ingredients: 3 cup(s) shredded zucchini(about 3 medium sized); 3 medium eggs; 1 cup(s) cup of sour cream; 1 cup(s) grated cheddar cheese; 1/2 cup(s) chopped onion; 1/2 cup(s) melted butter; 1 1/2 cup(s) cornmeal; 1/4 teaspoon(s) salt

ZUCCHINI CORNBREAD CASSEROLE | JUST A PINCH RECIPES

Zucchini Cornbread Casserole | Just A Pinch Recipes image

This recipe is not for those on a diet but it is so good. And the good part when you have all those zucchini's in your garden that you don't know what to do with...here is an idea.

Provided by SK H @Soos

Categories Vegetables

Prep Time 20 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 8

Ingredients

3 cup(s) shredded zucchini(about 3 medium sized)
3 medium eggs
1 cup(s) cup of sour cream
1 cup(s) grated cheddar cheese
1/2 cup(s) chopped onion
1/2 cup(s) melted butter
1 1/2 cup(s) cornmeal
1/4 teaspoon(s) salt

Steps:

Heat oven to 400°F. Spray 1 1/2-quart gratin or baking dish with nonstick cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.
In large bowl, whisk eggs until blended. Add sour cream, cheese, onion, butter and salt; stir until combined. Stir in zucchini and cornmeal until blended. Pour into gratin dish.
Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
Let set for 5 minutes before serving

ZUCCHINI CORNBREAD RECIPE | ALLRECIPES

Zucchini Cornbread Recipe | Allrecipes image

Another way to use that summer zucchini squash.

Provided by Judy McAllister

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 cup coarsely chopped zucchini
1 cup milk
½ cup chopped onion
2 eggs
¼ cup vegetable oil
1?¼ cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 306.7 calories, CarbohydrateContent 36 g, CholesterolContent 63.8 mg, FatContent 13.9 g, FiberContent 1.6 g, ProteinContent 9.6 g, SaturatedFatContent 4.9 g, SodiumContent 656 mg, SugarContent 5.8 g

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