Giant Zucchini-corn Fritter Recipe

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GIANT ZUCCHINI-CORN FRITTER

shecooks curiouscooks

By
@rosecuriouscooks

This recipe was personally prepared by Lori McLain for the August 2015 meeting of the Curious Cusiners and enjoyed by many.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
15 Min
Cook:
40 Min
Method:
Bake

Ingredients

1 pkg
(2.5 oz) cooked real bacon pieces
1-1/2 c
shredded parmesan cheese
1 pkg
(2.8 oz) fried onions
2 c
thinly sliced zucchini
1 pkg
(6.5 oz) yellow cornbread mix
2 large
eggs, beaten
1 c
sour cream
1 c
cream style corn
1 c
thawed yellow corn kernels or fresh kernels
1/2 tsp
sea salt
3 Tbsp
butter, melted

Step-By-Step

1Heat oven to 375 degrees. Coat a 10-1/4 inch cast iron skillet with non-stick cooking spray.

2Mix bacon pieces, parmesan cheese and fried onions in a medium bowl.

3Place half the mixture into the bottom of the prepared skillet. Layer the thinly sliced zucchini over this mixture.

4In another medium bowl, mix together the cornbread mix, egg, sour cream and corn kernels. Sprinkle the sea salt and fold in the melted butter.

5Pour the cornbread mix over the zucchini layer.

6Top with the remaining bacon-cheese mixture. Tap pan to settle the ingredients before baking.

7Bake in 375 degree oven for 40 minutes or until knife inserted in center comes out nearly clean. Cook about 8 minutes before serving.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy