zucchini cornbread casserole
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.
prep time
20 Min
cook time
25 Min
method
---
yield
8 serving(s)
Ingredients
- 3 cups shredded zucchini(about 3 medium sized)
- 3 medium eggs
- 1 cup cup of sour cream
- 1 cup grated cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup melted butter
- 1 1/2 cups cornmeal
- 1/4 teaspoon salt
How To Make zucchini cornbread casserole
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Step 1Heat 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.
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Step 2In 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.
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Step 3Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
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Step 4Let set for 5 minutes before serving
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Vegetables
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