zucchini cornbread casserole
(2 ratings)
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.
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(2 ratings)
yield
8 serving(s)
prep time
20 Min
cook time
25 Min
Ingredients For zucchini cornbread casserole
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3 cshredded zucchini(about 3 medium sized)
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3 mdeggs
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1 ccup of sour cream
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1 cgrated cheddar cheese
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1/2 cchopped onion
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1/2 cmelted butter
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1 1/2 ccornmeal
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1/4 tspsalt
How To Make zucchini cornbread casserole
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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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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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3Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.
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4Let set for 5 minutes before serving
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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